Tuesday, 16 October 2012

Afghani Murgh

Afghani Murgh

Because of it's Geographical location Afghanistan has a unique cooking style. It has adopted it cooking style from all the neighbouring countries and developed it's own signature which is spicy yet not too hot. It is full of aromas with a subtle use of dried fruits like apricots, dates and figs. They also use a lot of nuts along with the mutton, which they generally derived from lambs. This Chicken dish is generally cooked as a one pot meal and served with tandoori roti or Flat breads, roasted over open clay fire pots. With a little planning you can serve this wonderful chicken dish for dinner.

Preparation Time  : 10 minutes
Marination Time   :  Overnight
Cooking Time       :  45 minutes
Difficulty               :  Very Easy
Serves                   :  4

Ingredients  :

  • 2 cups and 2 tablespoons plain Yogurt
  • 4 cloves Garlic, minced
  • 1 teaspoon Cumin
  • 4 whole Chicken Legs, skinned and separated
  • 4 cups Chicken Broth
  • 400 grams Garbanzo Beans/Chick peas (soaked overnight and boiled)
  • 1 medium Onion, chopped
  • 1 large Carrot peeled and sliced
  • 1 Zucchini, halved lengthwise and sliced
  • Salt to taste
  • ¼ teaspoon ground Pepper
  • ¼ cup chopped fresh Dill (you can also used dried dill)
  • Juice from 2 lemons
  • 8 -10 whole Dated, seeded

Method :

  1) Place 2 cups of the yogurt, garlic, cumin, and chicken pieces in a sealable bowl or bag. Rub the chicken till the marinade is evenly coated and place it in the refrigerator to marinate overnight.
  2) Place a skillet over medium-high heat.
  3) Remove the chicken from the marinade and add it to the skillet with the broth, garbanzo beans/chickpeas, onion, carrot, zucchini, salt, and pepper.
  4) Cover and simmer for 30 minutes.
  5) Remove the lid and add the dates.
  6) Cook for 15 minutes, or until the chicken is cooked through.
  7) The broth should have reduced by half.
  8) Stir in the reserved 2 tablespoons of yogurt, dill, and lemon juice in a bowl until thoroughly combined. Add it to the chicken and simmer for another 2- 3 minutes.
  9) Check the seasonings and adjust if required. Serve hot with Tandoori Roti (flat breads) or  over long grain white rice.


No comments:

Post a Comment