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Lavand-e-Murgh

Ingredients:

For 2 (For 4)

Chicken Thigh: 1 pack (2 packs)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Garlic: 1 sachet (2 sachets)

Beetroot: 1 (2)

Coriander: 1 bunch (2 bunches)

Hariyali Paste: 1 pod (2 pods)

Star Anise: 1 pod (2 pods)

Crackle & Sizzle Tarka Blend: 1 sachet (2 sachets)

Bay Leaf: 1 (2)

Aromatic Spice Blend: 1 pod (2 pods)

Sautéed Onion Paste: 1 sachet (2 sachets)

Basmati Rice: 1 bag (2 bags)

Natural Yoghurt : 1 pot (2 pots)

Crispy Fried Onions: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 753 Fat 16g of which saturates 7g Carbohydrates 83g of which sugars 16g Protein 46g Salt 2.55g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

While ‘Lavand e murgh’ means ‘chicken and yoghurt’, this style of cooking is generally known as ‘Qormah e Lawand’, or ‘yoghurt braise’. As the name suggests, it’s the original version of the Indian ‘korma’ curry, a dish that the Mughal emperor Babur probably brought with him when he left Kabul to conquer India. The Afghan dish’s sauce is distinctly bright and herbal rather than heavy or spicy, with the tangy yoghurt playing a prominent role. Afghanistan shares a border with China, which explains the subtle use of star anise and cassia here; the depth and diversity of Afghan cuisine continues to inspire and enlighten us.

Preparation time:
For 2 - 25 minsFor 4 - 35 mins
Cooking time:
For 2 - 30 minsFor 4 - 40 mins