Lavand-E-Murgh Recipe - Afghani Chicken In Yoghurt Gravy
A high protein Afghan recipe with chicken, sunflower oil - adjustable, onions - finely chopped. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Lavand-E-Murgh Recipe, wash the chicken and drain all the excess water
chicken(800 grams)water - as required - 2
Heat oil in a large, heavy-bottomed pan
- 3
Add the whole garam masalas including cardamom, cinnamon, cloves to the oil
cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini) - cinnamon – ½ inch stick(1/2)cloves (laung)(3)garam masala powder(1 teaspoon) - 4
When they begin to splutter slightly, add the onions and green chillies
onions - finely chopped(3)green chillies - slit lengthwise(2) - 5
Cook onions until they turn light brown in colour
onions - finely chopped(3) - 6
Add the ginger garlic paste and saute continuously for a minute
-/2 ginger garlic paste(1 teaspoon) - 7
Add the chicken and sprinkle the salt over it, mix well
chicken(800 grams)salt - to taste - 8
Add the pepper powder, turmeric powder, garam masala powder to the chicken mixture and stir well
chicken(800 grams)black pepper powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)-/2 coriander powder (dhania)(1 tablespoon)garam masala powder(1 teaspoon) - 9
Ensure the chicken is coated well with the masala powders, stir evenly to coat all the chicken pieces
chicken(800 grams)black pepper powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)-/2 coriander powder (dhania)(1 tablespoon)garam masala powder(1 teaspoon) - 10
Cook for five minutes
- 11
Add coriander powder just before adding the curd, as coriander powder will thicken the gravy
black pepper powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)-/2 coriander powder (dhania)(1 tablespoon)garam masala powder(1 teaspoon)curd (dahi / yogurt)(1 cup)sprig coriander (dhania) leaves(4) - 12
Sprinkle some water if you feel the gravy has thickened too much
water - as required - 13
Discard excess water from yoghurt as we need a creamy consistency
water - as required - 14
Whisk the yoghurt with a spoon for a few seconds until it’s creamy
- 15
When the chicken is half cooked, stir the yogurt and add fresh coriander leaves to the chicken
chicken(800 grams)-/2 coriander powder (dhania)(1 tablespoon)sprig coriander (dhania) leaves(4)fresh pomegranate fruit kernels - few for garnish - 16
Stir everything evenly to make sure the yogurt is mixed well with the masala mixture in the pan
garam masala powder(1 teaspoon) - 17
Add half a glass of water which is about 100ml, cover with lid and cook on low flame for 15 minutes
water - as required - 18
Follow optional step given below or directly go to the last step
- 19
Last step: Remove from stove once gravy has thickened considerably and oil starts floating on top
- 20
Garnish with pomegranate pellets
fresh pomegranate fruit kernels - few for garnish - 21
Optional Step - Microwave almonds for 1 min and remove the skin
- 22
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
chicken(800 grams)-/2 ginger garlic paste(1 teaspoon)water - as required - 23
Cook for a minute
- 24
This is done to add more richness and texture to the gravy
- 25
Serve Lavand-E-Murgh along with Whole Wheat Lachha Paratha and Burani Raita for a simple yet delicious weekend meal
Nutrition Facts
Per serving
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Lavand-E-Murgh Recipe - Afghani Chicken In Yoghurt Gravy
A high protein Afghan recipe with chicken, sunflower oil - adjustable, onions - finely chopped. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
25 steps- 1
To begin making the Lavand-E-Murgh Recipe, wash the chicken and drain all the excess water
chicken(800 grams)water - as required - 2
Heat oil in a large, heavy-bottomed pan
- 3
Add the whole garam masalas including cardamom, cinnamon, cloves to the oil
cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini) - cinnamon – ½ inch stick(1/2)cloves (laung)(3)garam masala powder(1 teaspoon) - 4
When they begin to splutter slightly, add the onions and green chillies
onions - finely chopped(3)green chillies - slit lengthwise(2) - 5
Cook onions until they turn light brown in colour
onions - finely chopped(3) - 6
Add the ginger garlic paste and saute continuously for a minute
-/2 ginger garlic paste(1 teaspoon) - 7
Add the chicken and sprinkle the salt over it, mix well
chicken(800 grams)salt - to taste - 8
Add the pepper powder, turmeric powder, garam masala powder to the chicken mixture and stir well
chicken(800 grams)black pepper powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)-/2 coriander powder (dhania)(1 tablespoon)garam masala powder(1 teaspoon) - 9
Ensure the chicken is coated well with the masala powders, stir evenly to coat all the chicken pieces
chicken(800 grams)black pepper powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)-/2 coriander powder (dhania)(1 tablespoon)garam masala powder(1 teaspoon) - 10
Cook for five minutes
- 11
Add coriander powder just before adding the curd, as coriander powder will thicken the gravy
black pepper powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)-/2 coriander powder (dhania)(1 tablespoon)garam masala powder(1 teaspoon)curd (dahi / yogurt)(1 cup)sprig coriander (dhania) leaves(4) - 12
Sprinkle some water if you feel the gravy has thickened too much
water - as required - 13
Discard excess water from yoghurt as we need a creamy consistency
water - as required - 14
Whisk the yoghurt with a spoon for a few seconds until it’s creamy
- 15
When the chicken is half cooked, stir the yogurt and add fresh coriander leaves to the chicken
chicken(800 grams)-/2 coriander powder (dhania)(1 tablespoon)sprig coriander (dhania) leaves(4)fresh pomegranate fruit kernels - few for garnish - 16
Stir everything evenly to make sure the yogurt is mixed well with the masala mixture in the pan
garam masala powder(1 teaspoon) - 17
Add half a glass of water which is about 100ml, cover with lid and cook on low flame for 15 minutes
water - as required - 18
Follow optional step given below or directly go to the last step
- 19
Last step: Remove from stove once gravy has thickened considerably and oil starts floating on top
- 20
Garnish with pomegranate pellets
fresh pomegranate fruit kernels - few for garnish - 21
Optional Step - Microwave almonds for 1 min and remove the skin
- 22
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
chicken(800 grams)-/2 ginger garlic paste(1 teaspoon)water - as required - 23
Cook for a minute
- 24
This is done to add more richness and texture to the gravy
- 25
Serve Lavand-E-Murgh along with Whole Wheat Lachha Paratha and Burani Raita for a simple yet delicious weekend meal
About this recipe
A high protein Afghan recipe with chicken, sunflower oil - adjustable, onions - finely chopped. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe