📝 About This Recipe
At the heart of Afghan home cooking lies Qormah-e-Morgh, a soul-warming chicken stew defined by its silky onion base and a delicate balance of aromatic spices. Unlike many curries, this dish relies on the slow caramelization of onions and the floral notes of green cardamom to create a sophisticated, savory profile. It is a timeless staple of Kabul’s dinner tables, offering a comforting embrace through its tender poultry and rich, vibrant tomato-based sauce.
🥗 Ingredients
The Aromatics
- 3 medium Yellow Onions (very finely diced or pulsed in a food processor)
- 5 cloves Garlic (minced into a paste)
- 1 inch piece Fresh Ginger (grated)
- 1/2 cup Vegetable Oil (or ghee for a richer flavor)
The Protein
- 2 lbs Chicken (bone-in, skinless pieces like thighs and drumsticks for maximum flavor)
The Spice Blend and Base
- 2 tablespoons Tomato Paste (high quality)
- 1 teaspoon Ground Turmeric
- 1.5 teaspoons Ground Coriander
- 1 teaspoon Ground Cumin
- 4-5 Green Cardamom Pods (lightly crushed)
- 1 small piece Cinnamon Stick
- 1/2 teaspoon Black Pepper (freshly ground)
- 1.5 teaspoons Salt (adjust to taste)
- 1.5 cups Water (hot water preferred)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Fresh Red Chili (sliced thinly (optional for heat))
👨🍳 Instructions
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1
Heat the vegetable oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
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2
Add the finely diced onions to the pot. Sauté them for 12-15 minutes, stirring frequently, until they turn a deep golden brown. This 'piaz' base is crucial for the color and depth of the stew.
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3
Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the chicken pieces to the pot. Brown the chicken on all sides for about 5-7 minutes, allowing it to pick up the color of the onions.
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5
Add the turmeric, coriander, cumin, crushed cardamom pods, cinnamon stick, salt, and black pepper. Stir well to coat the chicken and toast the spices for 1 minute.
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6
Clear a small space in the center of the pot and add the tomato paste. Fry the paste for 2 minutes until it darkens slightly and loses its raw metallic scent.
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7
Pour in the hot water. The liquid should partially submerge the chicken but not cover it completely.
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8
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer for 30-35 minutes. Halfway through, check the liquid levels; if the sauce looks too thick, add a splash more water.
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10
Remove the lid and increase the heat slightly for the last 5 minutes if you prefer a thicker, more concentrated sauce (the 'roghan' or oil should begin to separate at the edges).
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11
Taste the sauce and adjust the salt if necessary. Remove the cinnamon stick and cardamom pods if desired before serving.
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12
Garnish generously with fresh cilantro and sliced red chilies for a pop of color and freshness.
💡 Chef's Tips
Take your time with the onions; they should be dark golden but not burnt, as they provide the natural sweetness and thick texture of the sauce. Using bone-in chicken is highly recommended as the marrow adds incredible richness to the qormah gravy. For an even more authentic touch, add 1/2 teaspoon of ground cardamom right at the end of cooking for an extra floral aroma. If you prefer a smoother sauce, you can blend the sautéed onions and tomatoes before adding the chicken back in. Avoid using chicken breasts if possible, as they can dry out during the simmering process required to develop the flavor.
🍽️ Serving Suggestions
Serve alongside 'Challow' (Afghan white basmati rice) for a classic pairing. Accompany with 'Naan-e-Afghani' or any flatbread to soak up the delicious gravy. Provide a side of 'Salata' (a fresh dice of cucumbers, tomatoes, and onions with lemon juice). A dollop of thick Greek yogurt or 'Chaka' on the side helps balance the warm spices. Pair with a glass of 'Doogh' (a chilled yogurt drink flavored with mint and cucumber).