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The KILIG Kitchen · Indian Mains & Grills
Afghani Murgh
NFGFEF
Ingredients
- Chicken legs - 500 g (4 pieces)
- Cream - 3 tbsp
- Yogurt - 2 tbsp
- Cashew paste - 2 tbsp
- Ginger garlic paste - 1 tbsp
- Salt - 1 tsp
- White pepper - ½ tsp
Method
- Marinate chicken with all ingredients for 2 hours.
- Air fry at 190°C for 20-22 minutes, flipping once.
Chef's Notes
Mild and rich - Mughlai-style without deep oil.
Serving Suggestions
Serve with lemon wedges and a sprinkle of chaat masala.