Lavand-E-Murgh Recipe – Afghani Chicken in Yoghurt Gravy
Lavand-E-Murgh, an exquisite dish from Afghanistan, is a succulent chicken preparation cooked in a rich, spiced yoghurt gravy. The combination of aromatic spices and creamy yoghurt creates a tantalizing dish perfect for a special dinner or weekend indulgence. This dish pairs wonderfully with Whole Wheat Lachha Paratha and Burani Raita, making for a memorable meal.
Let’s walk you through the recipe to make Lavand-E-Murgh with ease and flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into pieces) | 800 grams |
| Sunflower Oil (adjustable) | 4 tablespoons |
| Onions (finely chopped) | 3 |
| Green Chillies (slit lengthwise) | 2 |
| Cardamom Pods (Elaichi) | 2 |
| Cinnamon Stick (Dalchini) | ½ inch piece |
| Cloves (Laung) | 3 |
| Ginger Garlic Paste | 1 ½ teaspoons |
| Salt | To taste |
| Black Pepper Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 ½ tablespoons |
| Garam Masala Powder | 1 teaspoon |
| Water (as needed) | As required |
| Curd (Dahi / Yogurt) | 1 cup |
| Fresh Coriander Leaves (chopped) | 4 sprigs |
| Blanched Almonds (optional) | 5 |
| Fresh Pomegranate Kernels (for garnish) | A few |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~290 kcal |
| Protein | ~28g |
| Fat | ~18g |
| Carbohydrates | ~5g |
| Fiber | ~2g |
| Sugar | ~3g |
| Sodium | ~450mg |
(Note: Nutritional values are approximations and can vary based on ingredient brands and portion sizes.)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions
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Wash the Chicken: Start by washing the chicken pieces thoroughly to remove any excess water. Drain well and set aside.
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Heat the Oil: In a large, heavy-bottomed pan, heat the sunflower oil over medium heat.
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Add Whole Garam Masalas: Once the oil is hot, add the whole garam masalas – cardamom, cinnamon, and cloves. Let them splutter slightly to release their aroma.
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Sauté Onions and Chillies: Add the finely chopped onions and slit green chillies to the pan. Sauté them until the onions turn light golden brown.
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Add Ginger Garlic Paste: Stir in the ginger garlic paste and sauté for an additional minute, making sure it doesn’t burn.
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Cook the Chicken: Add the chicken pieces to the pan and sprinkle salt over the top. Mix everything well so the chicken gets coated with the aromatics. Cook for about 5 minutes to lightly brown the chicken.
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Add Ground Spices: Sprinkle in the black pepper powder, turmeric powder, and garam masala powder. Stir the mixture well, ensuring the chicken is evenly coated with the spices.
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Incorporate Coriander Powder: Add the coriander powder and mix it in well. Coriander powder helps thicken the gravy, so be careful not to let the gravy become too thick. If needed, add a little water to adjust the consistency.
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Prepare the Yoghurt: Discard any excess water from the curd and whisk it with a spoon until smooth and creamy.
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Combine Yoghurt and Chicken: Once the chicken is about halfway cooked, add the yogurt to the pan. Add freshly chopped coriander leaves and stir the mixture thoroughly to combine the yogurt with the spices and chicken.
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Simmer the Dish: Add approximately 100 ml (half a glass) of water to the pan. Cover the pan with a lid and let the chicken cook on low heat for 15 minutes. This slow cooking ensures the chicken is tender and infused with the flavors of the gravy.
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Final Step: Once the gravy has thickened and the oil starts to separate on top, remove the pan from the heat. Garnish with fresh pomegranate kernels to add a burst of color and tangy sweetness.
Optional Almond Paste (For Richness)
For an extra creamy and rich texture, you can add an optional almond paste to the gravy:
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Prepare the Almond Paste: Microwave the blanched almonds for about 1 minute. Remove the skin and grind the almonds with 2 tablespoons of water until smooth.
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Add to Gravy: Add this almond paste to the chicken gravy just before removing it from the stove. Stir well and cook for another minute for the flavors to combine.
Serving Suggestions
- Pair with Lachha Paratha: Serve Lavand-E-Murgh alongside warm, crispy Whole Wheat Lachha Parathas for a traditional Afghan meal.
- Accompany with Burani Raita: Pair with a cooling Burani Raita, made from yogurt, garlic, and spices, to balance the rich and spicy flavors of the chicken.
Tips for a Perfect Lavand-E-Murgh
- Adjust the Spice Level: If you prefer a milder version, reduce the amount of green chillies. For more heat, add extra chillies or a pinch of red chilli powder.
- Yoghurt Consistency: Ensure that the yogurt is smooth and creamy to prevent it from curdling when added to the hot pan. Discard excess water from the curd before whisking.
- Slow Cooking: Simmer the dish on low heat for the best flavor, allowing the spices to infuse into the chicken thoroughly.
- Optional Almond Paste: The almond paste adds a luxurious, creamy texture to the gravy but is completely optional. If you’re short on time or prefer a lighter version, you can skip this step.
Enjoy this delicious Afghan-inspired Lavand-E-Murgh with your family and friends for a meal that’s rich in flavor, protein, and tradition.
