Chefs' Recipes

Parwana Afghan Kitchen's morgh degee

The Adelaide restaurant shares the recipe for this celebratory dish of braised chicken with yoghurt and spices.

By The Ayubi family
  • 20 mins preparation
  • 25 mins cooking
  • Serves 6 - 8
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Morgh degee
"My mum, Farida Ayubi, used to prepare this dish for feasts, celebrations or large family gatherings," says Durkhanai Ayubi. "Cooking the chicken in the yoghurt is what makes it extra special - the flavours are quite deep yet still refreshing."


  • 200 ml vegetable oil
  • 1.8 kg chicken, jointed into 8 pieces
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed
  • 130 gm (½ cup) Greek-style yoghurt
  • 1 tsp ground turmeric
  • 3 long red or green chillies, coarsely chopped
  • To serve: thinly sliced Spanish onion, coriander and lime cheeks


  • 1
    Heat oil in a large frying pan over medium heat, add chicken pieces and fry, turning occasionally, until golden brown all over (4-5 minutes). Remove from pan. Add onion and garlic to pan and fry, stirring occasionally, until very tender (6-8 minutes). Add yoghurt, turmeric, 1 tsp freshly ground black pepper and 2 tsp sea salt. Return chicken to pan, bring to the simmer and cook, adding the chilli after about 5 minutes, until chicken is cooked through (8-10 minutes). Season to taste and serve hot with sliced Spanish onion, coriander and cheeks of lime.