Spicy food, Chicken and Yams mix recipe🌸🍋🌸🍋🌸🍋🌸🍋🌸
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 with traditional spices like garam masala, cumin seeds, and turmeric is what brings authentic flavor to this Chicken and Yams (Arvi Murgh) recipe. From my experience, using fresh ingredients like fresh poultry chicken and fresh yams elevates the dish's taste significantly. When preparing the yams, it's essential to cook the chicken first thoroughly before adding them, as this helps retain their distinct textures and prevents overcooking. Incorporating dry methi (fenugreek) leaves adds a unique aroma and subtle bitterness that balances the spiciness and richness of the chicken. I personally like to add a touch of lemon juice at the end to bring brightness and enhance the overall flavor profile—this also helps cut through the richness of the dish. For serving, this mix pairs wonderfully with Indian flatbreads like naan or roti, or even steamed basmati rice for a wholesome meal. You can also accompany it with a fresh salad or fermented pickles for added texture and tanginess. One cooking tip is to adjust the cayenne pepper according to your spice tolerance. I find starting with one teaspoon works well, but feel free to increase the heat gradually. Remember that slow cooking until the chicken and yams become tender unlocks the dish's full flavor. This recipe is a great example of how simple ingredients combined with the right spices showcase the rich culinary traditions of South Asia, especially in home-cooked meals that bring warmth and comfort to the table.
