Afghan Chicken In Yoghurt Lavand E Murgh Recipe

I love this recipe because it’s the perfect blend of flavors and spices that reminds me of cozy family dinners while also being simple enough for a weeknight meal. Plus, the overnight marinade makes the chicken incredibly tender and flavorful, so you’re hit with deliciousness in every bite!

Afghan Chicken in Yoghurt, or Lavand E Murgh, is a comforting dish that’s incredibly flavorful and easy to prepare. The abundance of plain yogurt is a wonderful balance with the aromatic spices of coriander and cumin.

The fresh cilantro and fresh lemon juice offer an added zest that enhances the taste and takes the nutrition even further.

Ingredients

Chicken: A high-protein food that is abundant in necessary vitamins and minerals, promoting muscle health and the feeling of fullness.

Probiotics and calcium are in yogurt; it’s creamy, and it’s tangy.

Antioxidants are plentiful in onions, which also bestow dishes with natural sweetness and an unparalleled profundity of flavor.

Garlic: Has allicin; aids immune system and infuses food with intense flavor.

Ginger possesses anti-inflammatory qualities and introduces both warmth and zest.

Contains curcumin, known for anti-inflammatory benefits and earthy flavor.

Turmeric.

Cayenne Pepper: Increases the rate of metabolism; contributes heat and spice.

Juice of lemon: Ample vitamin C; provides fresh acidity and brightness.

Ingredient Quantities

• 1 whole chicken, cut into pieces
• 1 cup plain yogurt
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/4 cup vegetable oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional, to taste)
• 1 teaspoon salt, or to taste
• 1/2 cup water
• Fresh cilantro leaves for garnish
• Juice of 1 lemon

Instructions

1. In a very big bowl, combine the yogurt, the finely chopped garlic, the finely shredded ginger, the ground coriander, the ground cumin, the ground turmeric, the ground black pepper, the cayenne pepper (if you like it hot), the salt, and the lemon juice.

2. Place the chicken parts in the yogurt mix. Make sure they get a good coating of the marinade. Then, cover the bowl and put it in the refrigerator. You want that to refrigerate for at least 2 hours, but overnight is probably better for the flavor.

3. In a large pot or pan, over medium heat, heat the vegetable oil. When the oil is hot, add the chopped onions and sauté them until they are golden brown.

4. Take the chicken out of the marinade (set the marinade aside for later) and add the chicken to the pot with the onions. Sear the chicken on all sides until browned.

5. After browning the chicken, pour the marinade, which was reserved beforehand, over the chicken in the pot.

6. Add 1/2 cup of water, stir well, and have the mixture to a gentle simmer.

7. Lower the heat, put on the lid, and allow the chicken to simmer in the pot for about 25-30 minutes. Or until it has lost its so-called “tough” stage and is now “cooked through” and tender. Remember to stir. This is not a “set it and forget it” stage.

8. Taste the seasoning and adjust the salt if needed. If the sauce has become too thick, add a bit more water to get it to the desired consistency.

9. After the sauce has reached your desired consistency and the chicken is cooked, detach the pot from the burner.

10. Serve it hot with basmati rice or naan, if possible, and garnish with fresh cilantro leaves.

Equipment Needed

1. Large mixing bowl
2. Cutting board
3. Knife
4. Grater
5. Measuring spoons
6. Measuring cup
7. Large pot or pan with lid
8. Wooden spoon or spatula
9. Small bowl or plate (to set aside marinade)
10. Ladle or serving spoon

FAQ

• Can I use chicken breasts instead of a whole chicken?You can use chicken breasts, but you must adjust the cooking time since they cook faster than a whole chicken.
• Is the cayenne pepper necessary?The cayenne pepper is optional and can be adjusted to suit your taste for spiciness.
• Can I prepare this dish in advance?Certainly, marinating the chicken in yogurt and spices for several hours or even overnight can yield a more profound flavor profile.
• What can I serve with this dish?Chicken in Yogurt from Afghanistan complements nicely with rice, naan, or a fresh green salad.
• How do I store leftovers?Leftovers can be stored in the fridge for 3 days, as long as they are kept in an airtight container.
• Can I use Greek yogurt instead of plain yogurt?Using Greek yogurt is acceptable, but doing so may create an overly thick sauce. If you do choose to use it, consider thinning the sauce with a little water.

Substitutions and Variations

Yogurt: For a thicker texture, substitute Greek yogurt.
If fresh ginger is unavailable, use 1 tablespoon grounded ginger as a substitute.
Oil from vegetables: Use olive or coconut oil for a different flavor.
Coriander seeds: Use 1 teaspoon of curry powder, for a flavor more complex than that of ground coriander.
Cayenne pepper: Replace with paprika if you want a milder substitute that retains the flavor.

Pro Tips

1. Marinating Time If possible, marinate the chicken overnight rather than the minimum 2 hours. This allows the flavors to penetrate the chicken more deeply, resulting in a more flavorful dish.

2. Caramelized Onions Take your time when sautéing the onions. Cook them until they are deeply golden brown. This caramelization provides a rich sweetness and depth of flavor that enhances the dish.

3. Spice Toasting Before adding the onions to the hot oil, you can toast the ground spices (coriander, cumin, turmeric, black pepper, and cayenne) for about 30 seconds until fragrant. This will help release their essential oils and enhance the dish’s aromas.

4. Deglazing When adding the marinade and water to the browned chicken and onions, use a wooden spoon to scrape up any browned bits on the bottom of the pot. These bits contain concentrated flavor, adding complexity to the sauce.

5. Cilantro Garnish Instead of just sprinkling cilantro on top as a garnish, consider mixing some finely chopped cilantro into the dish just before serving. This will distribute the fresh herb flavor throughout the entire dish.