Yams, Chicken mix dish, ready within an hour🌸🍋🌸🍋🌸🍋
HOW TO COOK ARVI WITH MURGh (CHICKEN AND YAMS) MIX RECIPE!
Fresh Poultry Chicken and Yams mix recipe. (Murgh, Arvi) Indian, Pakistan, Bangladesh food. Non-Veg.
Ingredients and instructions are here;
The ingredients can be more or less as per taste
1 kilogram Fresh Poultry Chicken (Murgh)
2 pounds of Arvi (Small Round Yams)
1 medium onion (peel, chop)
1 teaspoon of tomato paste
1 teaspoon of ginger paste or ground
8 to 10 cloves of garlic or 1 teaspoon of paste
1 teaspoon of salt or as per taste
1 teaspoon of Garam Masala
1 teaspoon of cumin seeds (Zeera)
1 cinnamon stick
1 teaspoon of all purpose seasoning powder
5 to 7 whole cardamom (Ilachi)
1/2 teaspoon of turmeric powder (Haldi)
1/2 teaspoon of cayenne pepper
2 tablespoons of dry Methi (wash)
3 to 4 tablespoons of oil/ghee
3 to 4 cups of water or as needed for keeping soup style (water can be more or less as per desired).
Add oil to the pan/pot and let it pre heat before adding chop onions, cinnamon stick, cumin seeds, green cardamom and stir few minutes add little bit water, and add chicken and stir well (like a frying), after cooking chicken at least 20 to 25 minutes before adding Arvi’s (Yams), (If cooking fresh chicken)
Add all the remaining water to the chicken and let it cook until (chicken and Yams) tender add more water if needed and check salt before serving
Time always varies but this dish can be done within an hour to 1 hour and 20 minutes.
Garnish with fresh cilantro serves with Naan’s, Roti, or rice.
Add lemon juice when serving separately (if desired) or use fermented pickles, or salad. #indiancuisine #cuisineofpakistan #thebakht #newyorkcityfood #mbakht
If you're looking for a hearty, comforting dish that blends the natural sweetness of yams (arvi) with the rich flavors of chicken, this recipe is a perfect choice. Yams, known for their starchy, slightly sweet taste, are a staple in South Asian kitchens, often paired with aromatic spices to create delicious curries and stews. In this recipe, the use of key spices such as garam masala, cumin seeds, cardamom, cinnamon, turmeric, and cayenne pepper not only enhances the flavor but also brings warming benefits—considered helpful for digestion and immunity in traditional Indian and Pakistani cooking. The addition of dry methi (fenugreek) adds a distinctive earthy aroma that complements the fragrant blend. Cooking fresh poultry chicken with these spices requires patience; it’s important to allow the chicken to cook thoroughly for 20–25 minutes before adding the yams. This ensures tender meat while the yams soften to a melt-in-your-mouth consistency in the accompanying broth. The choice to keep the dish soup-style with more water allows for versatile serving options—serve it over steamed basmati rice, alongside freshly baked naan, or warm roti. Garnishing with fresh cilantro gives a refreshing herbal note that balances the richness of the dish. For an added zest, a squeeze of lemon juice at serving time brightens the flavors, while traditional pickles or a crisp salad provide textural contrast. Whether you’re an experienced cook or new to South Asian cuisine, this one-pot dish is straightforward to prepare and makes a satisfying meal that’s perfect for family dinners or entertaining guests. Adjust the spice levels to your taste and enjoy an authentic taste of Indian and Pakistani home-cooked food right in your kitchen. Remember, the ingredient quantities can be altered according to your preferences and the number of servings needed. The dish typically takes between 60 to 80 minutes, making it ideal for a weekend meal prep or when you want a fulfilling dinner without spending too long in the kitchen.
🥰🥰