📝 About This Recipe
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.
💡 Chef's Tips
Always use room temperature yogurt and whisk in a little cornstarch to ensure the sauce stays creamy and doesn't curdle. Freshly ground cardamom seeds make a world of difference compared to pre-ground powder; the floral aroma is the soul of this dish. Don't rush the onions; they provide the sweetness and body for the sauce. For a vegetarian version, you can substitute the chicken with firm cauliflower florets or chickpeas. If you prefer a richer sauce, use a tablespoon of ghee instead of vegetable oil to start the dish.
🍽️ Serving Suggestions
Serve with Chalau (Afghan white rice) to soak up the beautiful golden sauce. A side of warm Naan or Lavash bread is essential for scooping up the tender chicken. Pair with a fresh Salata (Afghan salad made of diced cucumbers, tomatoes, and onions). A glass of Doogh (savory yogurt drink with mint) complements the creamy flavors perfectly. Serve with a side of spicy Afghan green chutney (Chutney-e-Gashneez) for a bright contrast.