Lavand-E-Murgh Recipe - Afghani Chicken In Yoghurt Gravy
Lavand-e-murgh is a traditional Afghani meat dish which means chicken in yoghurt. Masaledar and creamy, this chicken dish is an absolute winner. Serve it along with garlic naan and this simple meal will leave you licking your fingers.
Lavand-e-murgh is a rich, creamy chicken curry where chicken is slow cooked in yoghurt along with spices to create a tasty, satisfying and delicious dish.
A flavourful chicken dish packed with spices , cooked in a yogurt gravy, this dish can be served at family dinner or make it over the weekend for a family feast.
If you like this recipe, you can also try other Chicken recipes such as
- 800 grams Chicken
- 4 tablespoon Cooking oil , adjustable
- 3 Onions , finely chopped
- 2 Green Chillies , slit lengthwise
- 2 Cardamom (Elaichi) Pods/Seeds
- 1/2 inch Cinnamon Stick (Dalchini) , Cinnamon – ½ inch stick
- 3 Cloves (Laung)
- 1-1/2 teaspoon Ginger Garlic Paste
- Salt , to taste
- 1 teaspoon Black pepper powder
- 1 teaspoon Turmeric powder (Haldi)
- 1-1/2 tablespoon Coriander (Dhania) Powder
- 1 teaspoon Garam masala powder
- Water , as required
- 1 cup Curd (Dahi / Yogurt)
- 4 sprig Coriander (Dhania) Leaves
- 5 Badam (Almond) , blanched (optional), grind to a fine paste with two tablespoons of water
- Pomegranate kernels , few for garnish
How to make Lavand-E-Murgh Recipe - Afghani Chicken In Yoghurt Gravy
To begin making the Lavand-E-Murgh Recipe, wash the chicken and drain all the excess water.
Heat oil in a large, heavy-bottomed pan. Add the whole garam masalas including cardamom, cinnamon, cloves to the oil. When they begin to splutter slightly, add the onions and green chillies. Cook onions until they turn light brown in colour.
Add the ginger garlic paste and saute continuously for a minute. Add the chicken and sprinkle the salt over it, mix well.
Add the pepper powder, turmeric powder, garam masala powder to the chicken mixture and stir well. Ensure the chicken is coated well with the masala powders, stir evenly to coat all the chicken pieces. Cook for five minutes.
Add coriander powder just before adding the curd, as coriander powder will thicken the gravy. Sprinkle some water if you feel the gravy has thickened too much.
Discard excess water from yoghurt as we need a creamy consistency. Whisk the yoghurt with a spoon for a few seconds until it’s creamy. When the chicken is half cooked, stir the yogurt and add fresh coriander leaves to the chicken.
Stir everything evenly to make sure the yogurt is mixed well with the masala mixture in the pan. Add half a glass of water which is about 100ml, cover with lid and cook on low flame for 15 minutes.
Follow optional step given below or directly go to the last step.
Last step: Remove from stove once gravy has thickened considerably and oil starts floating on top. Garnish with pomegranate pellets.
Optional Step - Microwave almonds for 1 min and remove the skin. Grind the almonds to a fine paste with 2 tablespoons of water and add to the chicken gravy just before removing it off the stove. Cook for a minute. This is done to add more richness and texture to the gravy.
Note : Make sure to cook on low flame throughout in order to avoid the gravy from getting burnt or sticking to the bottom.
You can also prep this dish the night before by marinating the chicken with salt, pepper, turmeric, garam masala powder, ginger garlic paste. Clean the chicken and refrigerate. The next day all you have to do is saute onions in oil, add the marinated chicken, add yoghurt and mix all the ingredients and let it cook until done.
Lavand-E-Murgh Recipe - Afghani Chicken In Yoghurt Gravy is part of the Recipe Contest : Share The Best Non Veg Recipe From Your Kitchen