Afghan chicken in yoghurt (Lavand-e-murgh)

Step 1

Mix the garlic, ginger and water well and add the chicken. Mix to coat and season generously with salt and pepper. Cover and leave to marinate in the fridge for at least one hour, or as long as you have time for.

Step 2

Whisk the yoghurt and flour until no lumps appear. Leave at room temperature whilst preparing the rest of the dish. If the yoghurt mixture is still cold when it's time to add it to the pot, whisk in up to 100 ml (⅖ cup) boiling water, little by little while whisking constantly.

Step 3

Heat a frying pan and a thick bottomed pot over a medium heat.

Step 4

In the frying pan, fry herbs in 2 Tbsp oil or ghee until starting to darken and dry up, 10-15 minutes. Stir regularly, making sure the herbs don't burn. Set aside.

Step 5

In the pot, fry onions in the remaining 2 Tbsp oil or ghee until starting to soften, but not yet coloured, 8-10 minutes. Stir regularly and season with salt and pepper as you go. Add the chili and keep frying until it starts to soften, stirring regularly, 2-3 minutes. Add the spices and fry for another 15-20 seconds, stirring constantly. Add the chicken along with its marinade. Fry until most of the water as evaporated, stirring occasionally, 4-5 minutes.

Step 6

Turn the heat down to low. Add the herbs (along with the oil they were fried in) to the pot. Mix well. Add the yoghurt mixture and mix well. Slowly bring to a boil and leave to simmer with lid partially on at a low heat until the flavours have settled and the chicken is cooked through, around half an hour. Check on the dish a few times while it cooks, adding more water if needed to get to a stew/curry-like consistency. Check if the chili heat is to your liking and season one final time with salt and pepper.

Step 7

Take off the heat and leave for a few minutes before serving.