Chicken In Yogurt Sauces Recipe or Afghan Lavand e Murgh

The Afghani Lavand e Murgh Recipe is a traditional dish from Afghanistan. It is a flavorful and aromatic chicken recipe that is popular in Afghan cuisine. The dish is made with tender pieces of chicken cooked in a rich and fragrant sauce, infused with a blend of spices. The combination of aromatic spices in a Afghani Lavand e Murgh not only adds delicious flavors but also provides potential health benefits. Some of the spices used, like ginger and garlic, have been associated with immune-boosting properties. Additionally, the use of tomatoes and onions in the sauce provides essential vitamins and antioxidants. In Afghan culture, food plays a significant role in bringing families and communities together. the Afghani Lavand e Murgh is often served during special occasions and gatherings, symbolizing warmth and hospitality. Overall, the Afghani Lavand e Murgh is a delightful chicken dish that offers a blend of flavors and potential health benefits. Its simplicity and rich taste make it a favorite among Afghan households and beyond. How To Make Our Afghani Lavand e Murgh Recipe Ingredients (8 Servings) Chicken Ingredients 2 Green Chillies , slit lengthwise 1 lb. chicken thighs 10 oz. greek yoghurt 1 tbsp white flour 4 tbsp neutral oil (I use sunflower oil or ghee 1 tsp fresh coriander 1 teaspoon Garam masala powder 2 large onion, halved and cut into thin half moons 1 tsp ground turmeric 1/4 tsp ground cardamom 5 Whole Almonds lemon, to serve (optional water salt and pepper to taste Marinade Ingredients 1-1/2 teaspoon Ginger Garlic Paste 1 Tbsp finely shredded fresh ginger 100 ml water salt and pepper Instructions 1. Marinade the chicken: In a mixing bowl, combine the ginger garlic paste, finely shredded fresh ginger, water, salt, and pepper. Add the chicken to the marinade and mix well to coat the chicken evenly. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour. 2. Prepare the sauce: Heat 2 tablespoons of oil or ghee in a large skillet over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized. Stir in the slit green chilies, ground turmeric, ground cardamom, and garam masala powder. Cook for another minute until the spices release their fragrance. 3. Cook the chicken: Remove the marinated chicken from the refrigerator and drain off any excess marinade. Add the chicken pieces to the skillet with the onions and spices. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. 4. Prepare the yogurt mixture: In a separate bowl, whisk the Greek yogurt with the white flour until smooth. Pour the yogurt mixture over the chicken in the skillet. 5. Simmer the dish: Add water to the skillet, just enough to cover the chicken. Stir well to combine. Lower the heat to medium-low, cover the skillet with a lid, and let the chicken simmer for about 20-25 minutes until it's tender and fully cooked. 6. Toast the almonds: In a small pan, heat the remaining 2 tablespoons of oil or ghee. Add the whole almonds and sauté them until they turn golden brown. Remove from heat. 7. Garnish and serve: Once the chicken is cooked, sprinkle fresh coriander over the top and mix gently. Transfer the Afghani Lavand e Murgh to a serving dish. Garnish the dish with the toasted almonds. Optionally, serve with lemon wedges on the side for an extra tangy flavor. Estimated Prep Time: 1 hour 15 minutes Cooking Time: 30 minutes