Entree: Afghanistan – Pashtun Eastern Afghanistan – مرغ افغانی ➤ Murgh-e Afghani (A spiced Afghan chicken curry braised with yogurt and aromatic whole spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) ghee or unsalted butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 lb (1.4 kg) bone-in chicken pieces, about 6 pieces (thighs and drumsticks recommended)
- 1 cup (240 g) plain full-fat yogurt
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) red chili powder or cayenne (adjust to taste)
- 1 tsp (6 g) kosher salt or to taste
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 cinnamon stick (about 2 in / 5 cm)
- 1 bay leaf
- 1/2 cup (120 ml) water or low-sodium chicken stock
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1–2 green chilies, sliced (optional)

Instructions

1. Pat the chicken pieces dry and season lightly with 1/2 tsp salt and a pinch of pepper. Heat oil and ghee in a heavy-bottomed pot over medium-high heat.
2. Add the chicken pieces and brown well on all sides, working in batches if needed to avoid crowding, about 6–8 minutes per batch. Remove and set aside.
3. In the same pot, add sliced onion and cook over medium heat until deep golden brown, about 10–12 minutes, stirring occasionally.
4. Add garlic and ginger and cook 1–2 minutes until fragrant. Stir in ground coriander, cumin, turmeric, black pepper, and chili powder and cook 30–45 seconds to bloom the spices.
5. Add chopped tomatoes and cook until they break down and oil begins to separate from the mixture, about 6–8 minutes.
6. Whisk the yogurt until smooth and temper it by stirring in a few tablespoons of the hot tomato-onion mixture, then add the yogurt to the pot along with the crushed cardamom, cloves, cinnamon stick, and bay leaf.
7. Return the browned chicken to the pot, pour in 1/2 cup (120 ml) water or stock, bring to a gentle simmer, cover, and cook over low heat until the chicken is tender and cooked through, about 30–35 minutes.
8. Remove the lid, increase heat to medium, and simmer 5–7 minutes to reduce and thicken the sauce to your liking. Adjust seasoning with salt and sliced green chilies if using.
9. Garnish with chopped cilantro and serve hot with naan, flatbread, or rice.