Tender chicken pieces braised in a velvety sauce of yogurt, onions, and warm spices until the flavors meld into rich harmony. This elegant Afghan korma is gentler and more aromatic than its Indian counterpart.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Heat oil in a heavy pot. Fry diced onions over medium heat until deeply golden, about 12 minutes, stirring frequently to prevent burning.
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2
Add garlic and cook for one minute until fragrant. Stir in turmeric, coriander, cumin, and garam masala, toasting spices for 30 seconds.
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3
Add chicken pieces and brown on all sides in the spiced onion mixture, about 8 minutes. Ensure each piece gets good color.
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4
Pour in pureed tomatoes and cook for 5 minutes until the sauce thickens and the oil begins to separate from the tomato.
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5
Stir in yogurt one tablespoon at a time to prevent curdling. Add water, salt, and pepper. Cover and simmer for 30 minutes until chicken is cooked through.
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6
Garnish with fresh cilantro and serve with steamed basmati rice or warm Afghan naan bread.
Did You Know?
Afghan korma is deliberately milder than its South Asian cousins, reflecting the Afghan preference for letting the natural flavor of quality meat shine through.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- mixing bowl
- tongs
The Story Behind Korma-e-Murgh
Afghan korma reflects the Mughal culinary legacy that bridged Central Asian and South Asian cooking traditions. Unlike the cream-heavy kormas of India, the Afghan version relies on yogurt and slow-cooked onions for richness, producing a lighter but equally satisfying sauce. This cooking style was perfected in the courts of Kabul and Herat, where Afghan cooks adapted Mughal techniques with local ingredients and preferences. Korma remains one of the most respected dishes in Afghan home cooking, prepared with care for special occasions and honored guests.
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