Lavand-E-Murgh: A rich and satisfying Afghani chicken curry

Cooking something for the first time always brings me joy. I do this daily, and traditional everyday dishes like this one are especially interesting to me. Frankly, even when I discover something I like very much, I will probably make it again only half a year later. Lavand-E-Murgh was one of these great discoveries for me – I was quite amazed by how a modest set of everyday ingredients and spices produces such a fine and unfamiliar taste. And now, six months later, I finally had time to cook it again, and it did not disappoint.

So, what exactly is Lavand-E-Murgh?

First of all, this is more a cooking technique than a strict recipe. The choice of meat, spices, and any other ingredients is largely a matter of personal preference. To begin, quickly marinate the chicken in a liquid mixture containing either yoghurt or ginger. The yoghurt helps to tenderise the meat through its acidity, and the ginger contains some enzymes that also break down the meat fibres. Then, onions and chilies are fried in oil or ghee until soft. Finally, the chicken is added together with the marinade and gently cooked, allowing the liquid to slowly reduce into a delicious sauce.

Taste-wise, this dish is smooth and herby, with a delicate level of spice and just the right amount of sauce. Lavand-E-Murgh is served warm with pomegranate seeds, lemon wedges, or chopped herbs, alongside either Afghan-style naan or steamed basmati rice.