Afghan Style Chicken Murgh
Dive into the bold and aromatic flavors of Afghan Style Chicken Murgh, a comforting and spice-infused dish that’s perfect for any occasion. This recipe combines tender, marinated chicken—bathed in a mixture of yogurt, garlic, ginger, and warm spices like cumin, coriander, and turmeric—with a rich onion-tomato gravy that simmers to perfection. The subtle heat of optional green chilies and the warmth of cinnamon elevate this dish to new heights, making it irresistibly fragrant and flavorful. Garnished with freshly chopped cilantro, this hearty chicken curry pairs beautifully with naan, basmati rice, or flatbreads. With a quick marinade prep and just 40 minutes of cooking time, this traditional Afghan-inspired recipe is an easy yet exotic addition to your dinner repertoire.
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Recipe Information
Ingredients
- 2 lbs Chicken (bone-in or boneless, skinless, cut into medium pieces)
- 1 cup Plain yogurt
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Lemon juice
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 2 medium Onions (thinly sliced)
- 3 medium Tomatoes (pureed or finely chopped)
- 2 pieces Green chilies (finely chopped, optional for heat)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, combine the yogurt, minced garlic, grated ginger, lemon juice, ground cumin, ground coriander, turmeric powder, paprika, ground cinnamon, salt, and black pepper to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Heat the vegetable oil in a large, heavy-bottomed pot or skillet over medium-high heat.
Add the sliced onions and sauté until they are golden brown, stirring frequently to avoid burning (about 8-10 minutes).
Reduce the heat to medium and add the pureed or finely chopped tomatoes and optional green chilies to the pot. Cook for 5-7 minutes until the mixture thickens and you see the oil start to separate.
Add the marinated chicken along with all the marinade to the pot. Stir well to combine with the onion-tomato mixture.
Cover the pot with a lid and let the chicken cook on medium heat for about 25-30 minutes, stirring occasionally to ensure even cooking and to prevent sticking. The chicken should become tender, and the sauce will thicken.
Taste and adjust seasoning with additional salt or spices if needed.
Garnish the chicken with freshly chopped cilantro and serve hot with naan, basmati rice, or any bread of your choice.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
