1 Small Whole Chicken
1 Tbsp Magaz (melon Seed) Paste
1 ½ Tbsp Cashewnut Paste
1 Tbsp Khuskhus (posto / Poppy Seeds) Paste
½ Cup Cream
2 Tbsp Butter
2 Tsp White Pepper
Salt To Taste
Preparation:
Clean The Chicken And Keep Aside.
Make A Paste Of All The Ingredients And Marinate The Whole Chicken Well With This. Keep Marinated For Four Hours.
Grill In A Tandoor (charcoal Grill) Till Golden.
Serve The Murgh Afgani Hot With Onion Rings.
