The Afghan Chicken in Yoghurt recipe was a simple dish we tried during our trip. It featured tender pieces of chicken, covered in a creamy yoghurt-based sauce. The dish had a smooth texture, with the yoghurt coating giving it a slightly thick appearance. The chicken was well-cooked, moist, and easy to cut into, while the sauce provided a glossy look to the dish. There was no unnecessary garnish, allowing the chicken and yoghurt to be the focus. The presentation of the Afghan Chicken in Yoghurt recipe was plain, with the dish placed simply on a plate, showing off the creamy consistency of the sauce.
We enjoyed how the Afghan Chicken in Yoghurt recipe was served with a straightforward appearance, relying on the natural look of the yoghurt sauce and the tender chicken. The sauce had a pale colour and coated the chicken without overpowering it, which made the dish feel light and easy to eat. It was not a complex recipe, but the balance between the chicken and the yoghurt sauce was noticeable. The Afghan Chicken in Yoghurt recipe also had a smooth texture, making it pleasant to eat without being too rich.
After trying the dish, we decided to ask about the Afghan Chicken in Yoghurt recipe and were provided with details on how it was made. The simplicity of the recipe made it seem like something we could easily recreate at home, with the yoghurt and chicken being the main components. The recipe itself was uncomplicated, and we appreciated how the chicken and sauce complemented each other. The dish was well-executed, with the focus clearly on the chicken and the yoghurt, both in terms of presentation and flavor.
Getting the Afghan Chicken in Yoghurt recipe from our trip was a highlight, as it allowed us to understand the dish better. The main appeal of the Afghan Chicken in Yoghurt recipe was its simplicity, both in presentation and in taste. The meal wasn’t heavy or overly spiced, and the yoghurt sauce brought a creamy but light element to the dish. It was straightforward, focusing purely on the chicken and yoghurt, without any unnecessary additions or embellishments.
Ingredients For the Afghan Chicken in Yoghurt Recipe
Full-Fat Greek Yogurt
Chicken Legs and/or Thighs
Extra-Virgin Olive Oil
Yellow Cnions Chopped
Garlic Minced
Kosher Salt
Ground Black Pepper
Ground Turmeric
Ground Coriander
Chopped Fresh Cilantro
White or Brown Rice
Cooking Instructions For the Afghan Chicken in Yoghurt Recipe
- Measure 1 1/2 cups of full-fat Greek yogurt and add it to the mixing bowl. Peel and mince 4 cloves of garlic, then add them to the yogurt. Measure 1 tablespoon of ground turmeric and add it to the bowl. Measure 1 1/2 teaspoons of ground coriander and add it to the mix. Sprinkle 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper into the bowl. Stir all the ingredients together until the marinade is well-combined.
- Place 3 pounds of skinless, bone-in chicken legs and/or thighs into the bowl. Gently toss and turn the chicken in the marinade to ensure each piece is covered.
- Use a large piece of plastic wrap to cover the bowl completely. Place the bowl in the refrigerator and set a timer for 1 hour.
- Finely chop 1 very large or 2 medium yellow onions. Take 1 cup of fresh cilantro and roughly chop it into smaller pieces.
- Measure 4 tablespoons of olive oil and add it to the skillet or pot. Turn on the stove to medium-high heat and place the skillet or pot on the burner.
- Add the finely chopped onions to the hot oil and cook until they become translucent and slightly browned. Carefully add the chopped onions to the hot oil in the skillet or pot. Stir the onions occasionally to prevent sticking and burning.
- Once the onions are ready, remove the marinated chicken from the refrigerator and add it to the skillet or pot. Cook the chicken until it’s fully cooked and golden brown.
- Take the marinated chicken from the bowl and place it in the skillet or pot with the onions. Cook the chicken pieces on medium-high heat, turning them occasionally for even cooking.
- Measure 2 1/2 cups of basmati rice and rinse it thoroughly under cold water. Follow the package instructions to cook the rice until it’s fluffy and fully cooked.
- Take the fresh cilantro and sprinkle it over the cooked chicken and onions.
- Place a generous portion of the cooked chicken and onions on a plate. Add a serving of fluffy basmati rice to the plate as a side dish.
- Enjoy your flavorful and tender Afghan Chicken in Yoghurt dish with family and friends!
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5 Things I Love About Afghanistant Food
Afghan food uses spices like cumin, coriander, and cardamom in a way that enhances the flavor of the dish without overpowering it. I appreciate how the spices complement the ingredients, letting the natural taste of the food shine while still offering a robust flavor.
Rice plays a central role in Afghan cuisine, with dishes like Kabuli Pulao being a great example. The rice is cooked to perfection, fluffy and fragrant, often mixed with meat and vegetables. The combination of textures and flavors, such as the sweetness from raisins or carrots, makes Afghan rice dishes truly special.
Afghan kebabs, especially lamb and beef, are marinated with spices and cooked over an open flame. I love the tenderness of the meat and the smoky flavor it gets from grilling, which adds a depth of taste that is hard to resist.
Afghan bread, like naan, is freshly baked and soft, making it a great side for almost any meal. I enjoy how it’s used to scoop up stews or eaten with grilled meats, offering a simple yet satisfying addition to each dish.
Afghan cuisine combines different textures in its meals. From the soft, fluffy rice to the tender meats and crispy vegetables, the variety of textures adds excitement to every bite. This variety keeps the food interesting and enjoyable.
10 Reasons to Eat Afghanistan Food
1. Unique blend of spices: Afghanistan food offers a perfect balance of spices like cumin, coriander, and cardamom. These spices enhance the flavor without overpowering the dishes, making Afghan cuisine stand out for those who enjoy subtle, fragrant meals.
2. Use of fresh ingredients: Afghan cuisine emphasizes fresh, locally sourced ingredients. Vegetables, herbs, and meats are used at their peak freshness, ensuring that every dish is flavorful and packed with nutrients.
3. Variety of textures: Afghan food is known for its diverse textures, from tender meats to crispy vegetables and fluffy rice. This variety adds excitement to each meal, with every bite offering a different combination of textures.
4. Hearty and satisfying meals: Afghan dishes are often hearty and filling, making them perfect for those seeking substantial meals. Many dishes feature rice, bread, and meat, providing a balance of protein and carbohydrates that leaves you feeling full and satisfied.
5. Health benefits: Many Afghan dishes incorporate a wide range of vegetables, lean meats, and grains, offering a balanced diet. The use of fresh herbs and spices also contributes to their health benefits, providing antioxidants and anti-inflammatory properties.
6. Grilled meat specialties: Afghan cuisine features a variety of grilled meats, which are typically marinated to perfection. The grilling method gives the food a smoky flavor, while the marination ensures tender and juicy results.
7. Wide variety of dishes:: Afghanistan’s food offers a wide range of dishes, from stews and soups to rice-based meals and kebabs. The diversity allows for different taste preferences, making Afghan cuisine suitable for everyone.
8. Simple yet flavorful cooking techniques: Afghan cooking methods are simple, yet they yield complex flavors. Slow-cooking meats, grilling, and steaming rice are common techniques that bring out the best in the ingredients without overcomplicating the process.
9. Distinct regional variations: Afghan food varies by region, with each area adding its own twist to traditional recipes. This regional diversity allows you to experience different flavors and cooking styles within the same cuisine, offering something new with each dish.
10. Welcoming to diverse palates: Afghan cuisine accommodates a variety of taste preferences, from those who enjoy spicy food to those who prefer milder flavors. Its versatility makes it accessible and enjoyable for people with different culinary tastes.
Essiential Ingredients for Cooking Afghanistan Food at Home
Cumin is a staple spice in Afghan cooking, known for its warm, earthy flavor. It’s commonly used in meat dishes, rice, and stews to add depth and complexity to the food. For example, cumin is a key ingredient in Afghan kebabs, adding a distinct taste to the grilled meat, and it is also used in Kabuli Pulao, the national rice dish.
Cardamom, both green and black varieties, is frequently used in Afghan cuisine to add a fragrant, slightly sweet aroma to dishes. Green cardamom is often found in desserts like firnee, a milk-based pudding, while black cardamom is used in savory dishes, such as stews and pilafs, to bring a smoky undertone.
Lamb is one of the most common meats in Afghanistan and is often marinated and grilled or slow-cooked in stews. It’s a key component of dishes like lamb kebabs and lamb stew (qorma), where the meat is cooked with a variety of spices, including cumin and coriander, to enhance its flavor.
Rice is essential to many Afghan meals, particularly long-grain varieties like basmati rice. It forms the base of dishes like Kabuli Pulao, where it’s cooked with meats, raisins, and carrots, as well as plain rice served alongside stews like korma or qorma.
Yogurt is frequently used in Afghan cooking, both as a base for sauces and as a condiment. It provides a cool, tangy contrast to the rich and spiced dishes. In dishes like mantu (Afghan dumplings), yogurt is drizzled on top to add creaminess and balance the heavier flavors.
Saffron, although used sparingly, adds a luxurious golden hue and subtle flavor to Afghan rice dishes. It’s particularly important in festive dishes like shirin pulao, where rice is flavored with saffron, almonds, and dried fruits for a special occasion.
Garlic is used in almost every Afghan dish, providing a sharp and pungent flavor that complements the spices and meats. It’s common in stews, kebabs, and rice dishes, helping to build a savory base that underpins the more fragrant ingredients like cardamom and cumin.
FAQ For the Afghan Chicken in Yoghurt Recipe
Q: What is an Afghan Chicken in Yoghurt recipe?
A: An Afghan Chicken in Yoghurt recipe is a traditional Afghan dish where chicken is cooked in a rich and creamy yoghurt-based sauce. The Afghan Chicken in Yoghurt recipe features tender chicken simmered with spices and yoghurt, resulting in a flavorful and comforting meal.
Q: What are the main ingredients in an Afghan Chicken in Yoghurt recipe?
A: The main ingredients in an Afghan Chicken in Yoghurt recipe include chicken, plain yoghurt, garlic, onions, and a variety of spices such as cumin, coriander, and turmeric. The dish often includes additional elements like fresh herbs for garnish.
Q: How is the chicken prepared in an Afghan Chicken in Yoghurt recipe?
A: In an Afghan Chicken in Yoghurt recipe, the chicken is typically browned first, then cooked with onions, garlic, and spices. Yoghurt is added to create a creamy sauce, and the mixture is simmered until the chicken is tender and fully cooked.
Q: Can an Afghan Chicken in Yoghurt recipe be made ahead of time?
A: Yes, an Afghan Chicken in Yoghurt recipe can be made ahead of time. Once cooked, the dish can be stored in an airtight container in the refrigerator for several days. Reheat thoroughly before serving to enjoy the full flavor.
Q: What can be served with an Afghan Chicken in Yoghurt recipe?
A: An Afghan Chicken in Yoghurt recipe pairs well with steamed rice, naan bread, or a side of fresh salad. It complements a variety of side dishes, adding a rich and creamy element to the meal.
Afghan Chicken in Yoghurt Recipe
Equipment
- large mixing bowl
- Skillet or pot for cooking chicken and onions
- Plastic wrap for marinating chicken
- Measuring cups and spoons
- Knife and cutting board for chopping onions and cilantro
- Stove for cooking chicken and rice
- Serving plates for plating the dish
Ingredients
- 1 1/2 cups yogurt full-fat Greek
- 3 pounds chicken bone-in legs and/or thighs
- 4 tbsp olive oil extra-virgin
- 2 onions medium yellow finely chopped
- 4 cloves garlic minced
- 1 1/2 tsps kosher salt
- 1/2 tsp black pepper ground
- 1 tbsp turmeric ground
- 1 1/2 tsps coriander ground
- 1 cup fresh cilantro roughly chopped
- 2 1/2 cups basmati rice white or brown
Instructions
In a large mixing bowl, combine the Greek yogurt, minced garlic, ground turmeric, ground coriander, kosher salt, and black pepper. Mix well to create the marinade.
- a. Measure 1 1/2 cups of full-fat Greek yogurt and add it to the mixing bowl.
- b. Peel and mince 4 cloves of garlic, then add them to the yogurt.
- c. Measure 1 tablespoon of ground turmeric and add it to the bowl.
- d. Measure 1 1/2 teaspoons of ground coriander and add it to the mix.
- e. Sprinkle 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper into the bowl.
- f. Stir all the ingredients together until the marinade is well-combined.
Add the chicken pieces to the bowl with the yogurt marinade. Make sure all the chicken pieces are coated evenly with the marinade.
- a. Place 3 pounds of skinless, bone-in chicken legs and/or thighs into the bowl.
- b. Gently toss and turn the chicken in the marinade to ensure each piece is covered.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the chicken to marinate and absorb the flavors.
- a. Use a large piece of plastic wrap to cover the bowl completely.
- b. Place the bowl in the refrigerator and set a timer for 1 hour.
While the chicken is marinating, chop the onions and cilantro.
- a. Finely chop 1 very large or 2 medium yellow onions.
- b. Take 1 cup of fresh cilantro and roughly chop it into smaller pieces.
After the marinating time is up, heat 4 tablespoons of extra-virgin olive oil in a large skillet or pot over medium-high heat.
- a. Measure 4 tablespoons of olive oil and add it to the skillet or pot.
- b. Turn on the stove to medium-high heat and place the skillet or pot on the burner.
Add the finely chopped onions to the hot oil and cook until they become translucent and slightly browned.
- a. Carefully add the chopped onions to the hot oil in the skillet or pot.
- b. Stir the onions occasionally to prevent sticking and burning.
Once the onions are ready, remove the marinated chicken from the refrigerator and add it to the skillet or pot. Cook the chicken until it's fully cooked and golden brown.
- a. Take the marinated chicken from the bowl and place it in the skillet or pot with the onions.
- b. Cook the chicken pieces on medium-high heat, turning them occasionally for even cooking.
While the chicken is cooking, prepare 2 1/2 cups of white or brown basmati rice according to the package instructions.
- a. Measure 2 1/2 cups of basmati rice and rinse it thoroughly under cold water.
- b. Follow the package instructions to cook the rice until it's fluffy and fully cooked.
- Once the chicken is cooked, sprinkle the roughly chopped cilantro on top as a garnish.
- a. Take the fresh cilantro and sprinkle it over the cooked chicken and onions.
Serve the Afghan Chicken in Yoghurt with the cooked basmati rice on the side.
- a. Place a generous portion of the cooked chicken and onions on a plate.
- b. Add a serving of fluffy basmati rice to the plate as a side dish.
1 comment
I can’t get over how good this recipe turned out—just perfect!
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