Description

A jewel of Afghan cuisine, Qormah-e-Lawang is a sophisticated, aromatic stew defined by its vibrant golden hue and silky yogurt base. Unlike many tomato-heavy stews, this dish celebrates the earthy warmth of turmeric and the subtle floral notes of freshly ground cardamom. It is a comforting yet elegant masterpiece that showcases the delicate balance of spices and slow-braising techniques found in the heart of Kabul.

Ingredients

The Protein

• 2 lbs Chicken thighs (boneless and skinless, cut into 2-inch chunks)

The Aromatics and Spices

• 2 large Yellow onions (finely diced)
• 5 pieces Garlic cloves (minced into a paste)
• 1 tablespoon Fresh ginger (peeled and finely grated)
• 1.5 teaspoons Turmeric powder (high quality for the best color)
• 1 teaspoon Ground cardamom (freshly ground preferred)
• 1/2 teaspoon Ground cinnamon
• 1/2 teaspoon Black pepper (freshly cracked)
• 1.5 teaspoons Salt (or to taste)
• 1/4 cup Vegetable oil (or ghee for extra richness)

The Yogurt Base

• 1 cup Full-fat Greek yogurt (at room temperature)
• 1 teaspoon Cornstarch (whisked into yogurt to prevent curdling)
• 1/2 cup Water

Garnish

• 1/4 cup Fresh cilantro (roughly chopped)
• 1 pinch Red chili flakes (optional for a hint of heat)

Instructions

1. Heat the vegetable oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the finely diced onions and sauté for 8-10 minutes. You want them to be soft and translucent with just the faintest hint of golden brown at the edges.
3. Stir in the minced garlic and grated ginger. Cook for another 2 minutes until the raw aroma dissipates and the mixture becomes fragrant.
4. Add the chicken pieces to the pot. Increase the heat slightly and sear the chicken for 5-6 minutes, stirring occasionally, until the meat is opaque on all sides.
5. Reduce heat to medium. Sprinkle the turmeric, ground cardamom, cinnamon, salt, and black pepper over the chicken. Stir well for 1-2 minutes to toast the spices and coat the meat in that vibrant yellow hue.
6. In a small bowl, whisk the room-temperature yogurt with the cornstarch until perfectly smooth. Gradually whisk in the 1/2 cup of water.
7. Lower the stove heat to low. This is crucial: slowly pour the yogurt mixture into the pot while stirring constantly. Constant movement prevents the yogurt from breaking or curdling.
8. Once the sauce is incorporated, bring the liquid to a very gentle simmer. Do not let it reach a rolling boil.
9. Cover the pot with a tight-fitting lid and simmer gently for 25-30 minutes. The chicken should be tender and the sauce should thicken to a velvety consistency.
10. Taste the sauce and adjust the salt if necessary. If the sauce is too thick, add a tablespoon of warm water; if too thin, simmer uncovered for 5 more minutes.
11. Turn off the heat and let the stew rest for 5 minutes before serving to allow the flavors to settle.
12. Transfer to a shallow serving bowl and garnish generously with fresh cilantro and a pinch of red chili flakes if desired.