Poultry fresh chicken and Yams mix food. 🌸🍋🌸🍋🌸🍋🌸🍋🌸
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. This recipe is based on 5 pounds of fresh poultry chicken!
5 pounds of Fresh Poultry Chicken (Murgh)
2 pounds of Arvi (Small Round Yams)
1 large or 2 medium onion (peel, chop)
1 1 / 2 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 / 2 teaspoon of cardamom’s powder “optional”
1 teaspoon of all purpose seasoning powder
1 teaspoon of turmeric powder (Haldi)
1 teaspoon of cayenne pepper or as per taste
3 tablespoons of dry Methi (wash)
4 tablespoons of oil/ghee or as needed
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 chopped 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 served with Naan’s, Roti, Rice or Salad.
Add lemon juice when serving separately (if desired) or use fermented pickles, or salad. #arvimurgh #chickenyams #indianfood #pakistanifood #spicyrecipes
Cooking Murgh Arvi, a traditional dish featuring fresh poultry chicken and Arvi (small round yams), is a rewarding experience that brings the rich flavors of Indian, Pakistani, and Bangladeshi cuisine right into your kitchen. One thing I’ve learned in making this dish is the importance of using fresh ingredients, especially fresh chicken and properly cleaned yams, as they significantly impact the overall taste and texture. When preparing this recipe, I like to start by heating the oil or ghee thoroughly before adding the aromatic spices like cumin seeds, cinnamon stick, and cardamom. This step helps release their essential oils, creating a fragrant base that elevates the flavors of the dish. Adding a splash of water after the spices allows the onions to cook gently without burning, developing a sweet and mellow flavor. Cooking the chicken first for 20 to 25 minutes before adding the yams ensures that the poultry is tender and fully infused with the spices. I’ve found that slow cooking on low heat also allows the yams to break down slightly, thickening the sauce and making it more comforting. Adjusting the water quantity is crucial depending on whether you prefer a soup-like consistency or a thicker curry. Personally, I like mine with moderate liquid so it can be eaten with rice or naan without being too soupy. Using fresh herbs like cilantro for garnish adds a bright, refreshing note to the dish. When serving, squeezing a bit of fresh lemon juice on top right before eating adds a lovely tanginess that balances the spices. Lastly, I often pair this dish with a simple cucumber and onion salad or fermented pickles to add textural contrast and extra flavor complexity. The combination of spicy, aromatic chicken and creamy yams is always a crowd-pleaser and brings a comforting warmth perfect for any meal.
