Dinner
Authentic Lavand-E-Murgh Recipe - Afghani Chicken In Yoghurt Gravy
Authentic Lavand-E-Murgh Recipe - Afghani Chicken In Yoghurt Gravy is a delicious Dinner dish that can be prepared in just 0 minutes....
⏱️
15 Min Prep
🔥
25 Min Cook
🍽️
4 Servings
🥗
High Protein Non Vegetarian
Ingredients
- 800 grams Chicken
- 4 tablespoon Sunflower 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 Powder (Dhania)
- 1 teaspoon Garam masala powder
- Water - as required
- 1 cup Curd (Dahi / Yogurt)
- 4 sprig Coriander (Dhania) Leaves
- 5 Badam (Almond) - blanched (optional)
- Fresh Pomegranate Fruit Kernels - few for garnish
Instructions
1
To begin making the Lavand-E-Murgh formula, wash the chicken and strain all the excess moisture.scalding up cooking oil in a large, heavy-bottomed cooking vessel. mix in the whole garam masalas including cardamom, cinnamon, cloves to the cooking oil.
2
When they begin to splutter slightly, mix in the onions and green chillies.
3
bake onions until they turn light brown in colour.mix in the ginger garlic paste and saute continuously for a minute.
4
mix in the chicken and strew the table salt over it, swirl around well.mix in the pepper dusting masala condiment, turmeric dusting masala condiment, garam masala dusting masala condiment to the chicken mixture and swirl around well.
5
Ensure the chicken is coated well with the masala powders, swirl around evenly to coat all the chicken pieces.
6
bake for five moments.mix in coriander dusting masala condiment just before adding the curd, as coriander dusting masala condiment will thicken the coulis.
7
strew some moisture if you feel the coulis has thickened too much.Discard excess moisture from yoghurt as we need a buttery consistency.
8
whip the yoghurt with a spoon for a few seconds until it’s buttery.
9
When the chicken is half cooked, swirl around the yogurt and mix in crisp coriander leaves to the chicken.swirl around everything evenly to make sure the yogurt is mixed well with the masala mixture in the cooking vessel.
10
mix in half a glass of moisture which is about 100ml, seal with lid and bake on low flame for 15 moments.Follow optional step given below or directly go to the last step.Last step: Remove from stove once coulis has thickened considerably and cooking oil starts floating on top. top with pomegranate pellets.Optional Step - Microwave almonds for 1 min and remove the skin.
11
Grind the almonds to a fine paste with 2 tablespoons of moisture and mix in to the chicken coulis just before removing it off the stove.
12
bake for a minute.
13
This is done to mix in more richness and texture to the coulis.enjoy Lavand-E-Murgh along with Whole Wheat Lachha Paratha and Burani Raita for a simple yet flavorful weekend meal.
Recipe Information
Cuisine
Afghan
Afghan
Course
Dinner
Dinner
Diet
High Protein Non Vegetarian
High Protein Non Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
25 minsTotal Time
40 minsMaster Chef
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