Turmeric and Yoghurt-Braised Chicken

Name: Turmeric and Yoghurt-Braised Chicken (Morgh Lawang)
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 2 tablespoons fresh coriander (cilantro) leaves; 3 garlic cloves, finely chopped; 1 tablespoon finely grated fresh ginger; 3 fresh long red chillies, thinly sliced; 130 g (½ cup) plain yoghurt; 110 g (½ cup) yellow split peas; 250 ml (1 cup) sunflower oil; 1 x 1.5 kg (3 lb 5 oz) chicken, skinned and cut into 8 pieces; 1 large brown onion, finely diced; ½ red onion, thinly sliced; 1 lime or lemon, thinly sliced; 2 large ripe tomatoes, finely diced; 2 teaspoons ground turmeric

Morgh Lawang

Preparation info

Serves
4

Difficulty
Easy

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

This is a chicken kebab dish called a lawang because of the richly flavoured yoghurt sauce in which it’s cooked. You’ll need to soak the split peas for a couple of hours before you start cooking.

Ingredients

110 g (½ cup) yellow split peas
250 ml (1

Asia
Afghanistan
Main course
Gluten-free

Method

Cover the split peas with water in a bowl and set aside to soak for 2 hours. Drain the water from the split peas and parboil them in 500 ml (2 cups) fresh water in a saucepan over high heat for 8–10 minute