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Afghan Chicken in Yoghurt Recipe

Afghan Chicken in Yoghurt Recipe

1850kcal
5 from 1 vote
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Prep 20 minutes
Cook 1 hour 30 minutes
Total 1 hour 50 minutes
The Afghan Chicken in Yoghurt Recipe is a traditional dish that combines tender pieces of chicken with creamy yogurt.
Servings 8 Servings
Course Main Course
Cuisine Afghani

Ingredients

  • 1 1/2 cups yogurt full-fat Greek
  • 3 pounds chicken bone-in legs and/or thighs
  • 4 tbsp olive oil extra-virgin
  • 2 onions medium yellow finely chopped
  • 4 cloves garlic minced
  • 1 1/2 tsps kosher salt
  • 1/2 tsp black pepper ground
  • 1 tbsp turmeric ground
  • 1 1/2 tsps coriander ground
  • 1 cup fresh cilantro roughly chopped
  • 2 1/2 cups basmati rice white or brown

Equipment

  • Large mixing bowl
  • Skillet or pot for cooking chicken and onions
  • Plastic wrap for marinating chicken
  • Measuring cups and spoons
  • Knife and cutting board for chopping onions and cilantro
  • Stove for cooking chicken and rice
  • Serving plates for plating the dish

Method

In a large mixing bowl, combine the Greek yogurt, minced garlic, ground turmeric, ground coriander, kosher salt, and black pepper. Mix well to create the marinade.
  1. a. Measure 1 1/2 cups of full-fat Greek yogurt and add it to the mixing bowl.
  2. b. Peel and mince 4 cloves of garlic, then add them to the yogurt.
  3. c. Measure 1 tablespoon of ground turmeric and add it to the bowl.
  4. d. Measure 1 1/2 teaspoons of ground coriander and add it to the mix.
  5. e. Sprinkle 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper into the bowl.
  6. f. Stir all the ingredients together until the marinade is well-combined.
Add the chicken pieces to the bowl with the yogurt marinade. Make sure all the chicken pieces are coated evenly with the marinade.
  1. a. Place 3 pounds of skinless, bone-in chicken legs and/or thighs into the bowl.
  2. b. Gently toss and turn the chicken in the marinade to ensure each piece is covered.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the chicken to marinate and absorb the flavors.
  1. a. Use a large piece of plastic wrap to cover the bowl completely.
  2. b. Place the bowl in the refrigerator and set a timer for 1 hour.
While the chicken is marinating, chop the onions and cilantro.
  1. a. Finely chop 1 very large or 2 medium yellow onions.
  2. b. Take 1 cup of fresh cilantro and roughly chop it into smaller pieces.
After the marinating time is up, heat 4 tablespoons of extra-virgin olive oil in a large skillet or pot over medium-high heat.
  1. a. Measure 4 tablespoons of olive oil and add it to the skillet or pot.
  2. b. Turn on the stove to medium-high heat and place the skillet or pot on the burner.
Add the finely chopped onions to the hot oil and cook until they become translucent and slightly browned.
  1. a. Carefully add the chopped onions to the hot oil in the skillet or pot.
  2. b. Stir the onions occasionally to prevent sticking and burning.
Once the onions are ready, remove the marinated chicken from the refrigerator and add it to the skillet or pot. Cook the chicken until it's fully cooked and golden brown.
  1. a. Take the marinated chicken from the bowl and place it in the skillet or pot with the onions.
  2. b. Cook the chicken pieces on medium-high heat, turning them occasionally for even cooking.
While the chicken is cooking, prepare 2 1/2 cups of white or brown basmati rice according to the package instructions.
  1. a. Measure 2 1/2 cups of basmati rice and rinse it thoroughly under cold water.
  2. b. Follow the package instructions to cook the rice until it's fluffy and fully cooked.
  3. Once the chicken is cooked, sprinkle the roughly chopped cilantro on top as a garnish.
  4. a. Take the fresh cilantro and sprinkle it over the cooked chicken and onions.
Serve the Afghan Chicken in Yoghurt with the cooked basmati rice on the side.
  1. a. Place a generous portion of the cooked chicken and onions on a plate.
  2. b. Add a serving of fluffy basmati rice to the plate as a side dish.

Nutrition

Calories1850kcalCarbohydrates52gProtein6gFat179gSaturated Fat53gPolyunsaturated Fat36gMonounsaturated Fat82gCholesterol151mgSodium463mgPotassium223mgFiber2gSugar3gVitamin A182IUVitamin C4mgCalcium87mgIron1mg

Notes

Marinate the chicken for a longer time to enhance the flavors.
Use a mix of chicken legs and thighs for a variety of textures.
Substitute fresh cilantro with parsley if preferred.
Serve the dish with a squeeze of fresh lemon juice for added brightness.
For a richer flavor, brown the chicken in the skillet before adding the onions and marinade.
Double the recipe for larger gatherings or to have leftovers for future meals.
Serve the Afghan Chicken in Yoghurt with warm naan bread for a complete and delicious meal.

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