The Curious Case Of Chicken In Afghanistan: A Cultural Conundrum

Afghanistan's location on the Silk Road trading route has meant that its cuisine has been influenced by Indian, Mongolian, and Persian cultures. One of the country's most popular dishes is chicken, cooked in a variety of ways. Afghan chicken is often marinated and served in a creamy sauce with naan, rice, or bread. The dish is known for its use of spices and herbs, such as coriander, mint, and ginger, and is sometimes served with a side of fresh salad.

Afghan Chicken Pulao: a rice pilaf dish with shredded chicken, nuts, dried fruit, and spices

Afghan Chicken Pulao is a rice pilaf dish that is the national dish of Afghanistan. It is a flavourful and colourful dish, often served on large platters at important gatherings. The dish is made with shredded chicken, nuts, dried fruit, spices, and rice.

The dish is typically made with basmati rice, which is a type of rice grown in the Himalayas and Pakistan. It has a light nutty flavour and is incredibly fragrant. The rice is first soaked, then parboiled, and finally steamed with the other ingredients.

The chicken is seasoned with a variety of spices, including ginger, garlic, cumin, cinnamon, and cardamom. It is then browned in a pot and simmered until tender.

The dish also includes carrots, which are peeled and cut into matchsticks or shredded. These are stir-fried and lightly caramelized with sugar before being added to the dish.

Other ingredients include onions, which are sliced and cooked until golden brown, and garlic, which is minced. Garam masala, a classic South Asian spice blend, is also added to the dish, along with saffron and salt.

The dish is often garnished with nuts such as pistachios or almonds, and dried fruit such as raisins or apricots.

Afghan Chicken Pulao is a dish that can be customized to one's taste. It is a generous and bountiful meal, full of flavour and colour, and is sure to be a crowd-pleaser.

Afghan Chicken in Yoghurt: a mild and flavourful curry with a creamy yoghurt sauce

Afghan Chicken in Yoghurt, also known as Lavand-e-murgh, is a mild and flavourful curry with a creamy yoghurt sauce. This dish is a great example of how Afghan cuisine has been influenced by its neighbours, with similarities to Indian and Middle Eastern dishes.

The key to this dish is the yoghurt-based sauce, which is infused with a blend of spices and herbs. The yoghurt must be at room temperature or warmer before adding to the pan to prevent curdling. Full-fat yoghurt is recommended, and you can also add cream, sour cream or crème fraîche for extra richness.

The chicken is typically marinated in a mixture of yoghurt, ginger, garlic, onions, and spices such as turmeric, coriander, cumin, and garam masala. The addition of cooking oil to the yoghurt mixture also helps to prevent curdling. The chicken is then grilled, pan-fried, or roasted before being added to the sauce and simmered until cooked through.

This dish is often served with rice, naan bread, or other flatbreads. It can be accompanied by a fresh, crunchy salad, such as salata, a combination of cucumbers, tomatoes, lemon, and coriander, which is a staple of Afghan cuisine.

Ingredients:

• 600 g chicken (preferably thigh meat), cut into bite-sized chunks
• 4 tbsp neutral oil or ghee
• 15 g coriander (cilantro), thick stalks removed, finely chopped
• 15 g flat-leaf parsley, leaves only, finely chopped
• 1 large onion, halved and cut into thin half-moons
• 2 green chillies, finely chopped (optional)
• 1 tsp ground turmeric
• ¼ tsp ground cardamom
• Lemon, to serve (optional)
• 2 garlic cloves, crushed with a little salt
• 1 tbsp finely shredded fresh ginger
• 150 g full-fat Greek yoghurt, at room temperature
• 1 tsp flour
• Salt and pepper, to taste

Instructions:

• Mix the garlic, ginger, and a little water with the chicken. Season generously with salt and pepper, cover, and leave to marinate in the fridge for at least one hour.
• Whisk the yoghurt and flour until smooth, and leave at room temperature while preparing the rest of the dish. If the yoghurt is still cold, whisk in a little boiling water gradually to warm it up.
• Heat a frying pan and a thick-bottomed pot over medium heat. Add 2 tbsp of oil or ghee to the frying pan and fry the herbs until they start to darken and dry up, about 10-15 minutes. Stir regularly to avoid burning. Set aside.
• In the pot, add the remaining 2 tbsp of oil or ghee and fry the onions until they start to soften, about 8-10 minutes. Season with salt and pepper as you go. Add the chilli and fry for another 2-3 minutes, then add the spices and fry for another 15-20 seconds.
• Add the chicken and its marinade to the pot and fry until most of the water has evaporated, about 4-5 minutes.
• Turn the heat down to low and 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, then simmer on low heat until the flavours have melded and the chicken is cooked through, about 30 minutes. Check the dish occasionally and add water if needed to achieve a curry-like consistency. Taste and adjust the seasoning as needed.
• Remove from the heat and let it rest for a few minutes before serving.
• Serve with rice and/or fresh bread on the side.

Enjoy your homemade Afghan Chicken in Yoghurt!

Afghan Chicken Marinade: a blend of spices and yoghurt, which tenderises and flavours the chicken

Afghan Chicken Marinade

Afghan chicken is a popular dish, often served with naan, rice, or roti. The chicken is cooked in a creamy sauce, with a blend of spices and yoghurt, which tenderises and flavours the meat.

Ingredients

The marinade is made with a combination of ginger, garlic, coriander leaves, mint leaves, black pepper, garam masala powder, chaat masala, cream, cashews, yoghurt, and kasuri methi leaves.

Method

Firstly, the yoghurt and cashews are blended into a smooth paste. The chicken is then added to a bowl with salt, black pepper, lemon juice, garam masala powder, and the yoghurt-cashew paste. This is left to marinate for around two hours.

Cooking

Ghee is heated in a pan, and onions and green chillies are added and fried. The chicken is then added to the pan and stir-fried for a few minutes. The remaining marinade is added to the pan, and the dish is cooked until the sauce thickens.

Serving

Afghan chicken is often served with naan, rice, or roti. It can be garnished with coriander leaves, lemon, and onion rings.

Afghan Chicken Tikka: a tandoori-style dish, cooked in a clay oven

Chicken tikka is a popular dish in Afghanistan, where it is cooked in a tandoor, a cylindrical clay oven. The dish is characterised by its tangy yogurt marinade, which gives the chicken a distinctive flavour and texture. The chicken is typically marinated for several hours, or even overnight, before being cooked. This allows the flavours to penetrate the meat and ensures the chicken is tender and juicy.

Ingredients

The key ingredients in Afghan chicken tikka are:

• Chicken, usually thighs or legs, but sometimes breasts
• Yogurt, which acts as a tenderiser and gives the dish its characteristic tangy flavour
• Spices, including garam masala, chilli powder, turmeric, cumin, coriander, and chaat masala
• Lemon juice, which also acts as a natural tenderiser
• Ginger and garlic paste
• Oil or ghee for cooking

Method

There are several methods for cooking Afghan chicken tikka, depending on the equipment available. It can be cooked in an oven, on a stovetop, in an air fryer, or directly over a fire.

When cooking in an oven, the chicken is placed on a wire rack over a baking tray and cooked at a high temperature (around 240°C) for 12-15 minutes on each side, or until cooked through. It can also be finished under the grill for a few minutes to char the outside.

When cooking on a stovetop, the chicken is fried in a pan, again for several minutes on each side until cooked through.

To cook in an air fryer, the chicken is placed in the air fryer basket and cooked at around 200°C for 10-12 minutes on each side.

Finally, to cook over a fire, the chicken is threaded onto skewers and grilled over hot coals. This method gives the chicken a distinctive smoky flavour.

Serving

Afghan chicken tikka is typically served with naan, a type of Indian flatbread. It can also be served with rice, chutney, salad, or raita (a yoghurt-based sauce).

Afghan Chicken as Comfort Food: a home-cooked meal reminiscent of a specific place and time

Afghan chicken is a popular dish in Afghanistan, with its creamy sauce and tender chicken pieces. It is a comforting meal that evokes a sense of familiarity and nostalgia for many. The dish is also a favourite among the British Gurkha soldiers deployed in Helmand province, who consider it a taste of home.

The history of Afghan chicken is deeply rooted in the country's cultural exchange along the Silk Road, an ancient spice trading route. As a result, Afghan cuisine, including the famous chicken dish, has been influenced by Indian, Mongolian, and Persian flavours. The use of spices, herbs, and nuts such as cashews, almonds, or melon seeds gives Afghan chicken its distinctive character. The marinade, a crucial aspect of the dish, is often a closely guarded family secret, passed down through generations.

Preparing Afghan chicken at home is relatively simple and offers a heartwarming culinary experience. The dish is typically served with naan, roti, or rice, and its creamy texture and rich flavours make it a satisfying and indulgent meal. The aroma of spices and the tang of yoghurt come together to create a unique taste sensation.

For those who have lived in or visited Afghanistan, the mention of Afghan chicken may evoke memories of bustling marketplaces, colourful spices, and the comforting warmth of a home-cooked meal. It is a dish that not only satisfies the palate but also connects people to a specific place and time, making it a true comfort food in every sense.

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