Afghan chicken in yogurt (lavand-e-murgh)

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Step 1

Place the ginger and garlic in the blender with half a cup of water and blitz.

Step 2

Season and marinate the chicken in this mixture and the yoghurt for as long as possible. Minimum two hours.

Step 3

Heat the oil in a pan and add the turmeric, Cardamon, cloves, nutmeg, cinnamon, paprika, coriander and bayleaf and sauté for 30 seconds.

Step 4

Add the onions, chilies and pepper and cook until the onions are soft, about five minutes.

Step 5

Stir in the chicken and marinade and bring to a boil then reduce the heat and simmer for 45 minutes. That’s 30 minutes covered, the last 15 minutes uncovered.

Step 6

Add water if it gets too thick.

Step 7

Stir through chopped coriander and serve with rice or naan or both.