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Lavand e Murgh Recipe 3

Afghani Lavand e Murgh Recipe

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.
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5 from 1 vote
Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Course: Main Course
Cuisine: Afghani
Keyword: Afghani Lavand e Murgh Recipe
Servings: 8 People
Calories: 239 kcal
Lavand e Murgh Recipe 3

Equipment

  • Large Skillet
  • Mixing bowl
  • Small pan for toasting almonds
  • whisk

Ingredients

Chicken

  • 2 Chillies green slit lengthwise
  • 1 lb. chicken thighs
  • 10 oz. yoghurt greek
  • 1 tbsp flour white
  • 4 tbsp ghee or neutral oil (I use sunflower oil
  • 1 tsp coriander fresh
  • 1 tsp Garam masala powder
  • 2 onion large - halved and cut into thin half moons
  • 1 tsp turmeric ground
  • 1/4 tsp cardamom ground
  • 5 Almonds Whole
  • 1 lemon to serve (optional
  • 1 water
  • salt and pepper to taste

Marinade

  • 1-1/2 teaspoon Ginger Garlic Paste
  • 1 tbsp ginger finely shredded fresh
  • 1/2 cup water
  • salt and pepper

Instructions

Marinade the chicken:

  • a. In a mixing bowl, combine the ginger garlic paste, finely shredded fresh ginger, water, salt, and pepper.
  • b. Add the chicken thighs to the marinade and mix well to coat the chicken evenly.
  • c. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour.

Prepare the sauce:

  • a. Heat 2 tablespoons of oil or ghee in a large skillet over medium heat.
  • b. Add the sliced onions and sauté until they turn golden brown and caramelized.
  • c. Stir in the slit green chilies, ground turmeric, ground cardamom, and garam masala powder. Cook for another minute until the spices release their fragrance.

Cook the chicken:

  • a. Remove the marinated chicken from the refrigerator and drain off any excess marinade.
  • b. 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.

Prepare the yogurt mixture:

  • a. In a separate bowl, whisk the Greek yogurt with the white flour until smooth.
  • b. Pour the yogurt mixture over the chicken in the skillet.

Simmer the dish:

  • a. Add water to the skillet, just enough to cover the chicken. Stir well to combine.
  • b. 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.

Toast the almonds:

  • a. In a small pan, heat the remaining 2 tablespoons of oil or ghee.
  • b. Add the whole almonds and sauté them until they turn golden brown. Remove from heat.

Garnish and serve:

  • a. Once the chicken is cooked, sprinkle fresh coriander over the top and mix gently.
  • b. Transfer the Afghani Lavand e Murgh to a serving dish.
  • c. Garnish the dish with the toasted almonds.
  • d. Optionally, serve with lemon wedges on the side for an extra tangy flavor.

Notes

Marinate the chicken in advance to enhance the flavors.
Use Greek yogurt for a creamy and rich sauce.
Garnish with fresh coriander for a pop of color and freshness.
Adjust the spice level by adding or reducing green chilies.
Serve with lemon wedges for an extra tangy kick.

Nutrition

Calories: 239kcal | Carbohydrates: 9g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 75mg | Sodium: 75mg | Potassium: 321mg | Fiber: 1g | Sugar: 5g | Vitamin A: 157IU | Vitamin C: 26mg | Calcium: 91mg | Iron: 1mg
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