Kebabeh degee morgh (chicken kebab) recipe

My mother learnt to make this kebab dish as a teenager, from a chef who was invited to her family home to cook for a special occasion, to which many guests had been invited. He wouldn’t allow anyone into the kitchen while he prepared the food, but sensed that my mother was keen to watch and eager to learn. He taught her the importance of choosing the right blend of spices to create balanced and aromatic, but not overpowering, flavours.

Prep time: 15 minutes | Cooking time: 30 minutes

SERVES

Four

INGREDIENTS

• 250ml sunflower oil

• 1kg chicken thighs and drumsticks, bones in, skin removed

• 2 ripe tomatoes, pureed in a blender

• 1 tsp coriander seeds, crushed

• 1 tsp cumin seeds, crushed

• 1 tsp fenugreek seeds, crushed

• 1 tsp nigella seeds

• ½ tbsp grated fresh ginger

• ½ tbsp grated garlic

• 2 fresh long red chillies, thinly sliced

• 130g plain yogurt

• 1 naan flatbread

• Fresh long green chillies, halved lengthways, and lime wedges, to serve

METHOD

1. Heat the oil in a large wok over a high heat. When the oil is hot, carefully place the chicken in the pan and cook, turning occasionally, for 10 minutes, or until golden brown.

2. Add the tomato to the wok, crush the spices in a grinder or mortar and pestle and add, along with 1 tbsp salt, the nigella seeds, ginger, garlic, chilli and yogurt. Mix to coat the chicken and combine, then reduce the heat to medium.

3. Cook for 15 minutes, or until the chicken is cooked through and no longer pink inside when cut, and a thickened sauce has formed.

4. Serve the chicken and sauce over naan flatbread with green chillies and  lime wedges.

Recipe from Parwana: Recipes and Stories from an Afghan Kitchen by Durkhanai Ayubi (Murdoch Books, £20). Order a copy from books.telegraph.co.uk.