Qorma-e Lawang

• Prep time: 15 mins

• Cook time: 40 mins

• Total time: 55 mins

• Servings: 4

• Country of origin: Afghanistan

• Description: A rich, creamy turmeric-yellow chicken curry braised in a velvety yogurt and garlic sauce.

• Presentation: Served in a warm dish garnished with fresh cilantro, accompanied by white Challow rice.

• Ingredients:

  • 2 lbs bone-in chicken thighs or legs

  • 2 cups plain yogurt, whisked

  • 1 large onion, finely chopped

  • 4 cloves garlic, crushed

  • 1 tbsp ginger, grated

  • 1 tbsp turmeric powder

  • 1 tsp ground coriander

  • 3 tbsp vegetable oil or ghee

  • Salt and black pepper to taste

• Step-by-step directions:

  • Sauté chopped onions in oil until translucent; add crushed garlic and ginger.

  • Add chicken pieces and turmeric; cook until chicken turns golden on outside.

  • Whisk yogurt with ground coriander, salt, pepper, and 1/2 cup water.

  • Lower heat and slowly pour yogurt mixture into chicken pot, stirring constantly.

  • Cover and simmer over low heat for 25-30 minutes until chicken is tender and sauce thickens into a rich curry.

• Optional variations: Add halved boiled eggs to curry during last 10 minutes.

• Cooking tips: Whisking yogurt thoroughly and cooking on low heat prevents curdling during braising.

• Nutrition facts:

  • Calories: 420 kcal

  • Fat: 22g

  • Carbohydrates: 10g

  • Protein: 42g