Murgh-e Qorma (مرغ قورمه) — Afghan Chicken in Onion-Tomato Gravy

• 900 gChicken thighs, bone-in skinless (about 6 small thighs)
• 6 gFine salt (1 tsp)
• 1 tspGround black pepper
• 30 mlNeutral oil (2 tbsp)
• 450 gYellow onions, thinly sliced (about 3 medium onions)
• 12 gGarlic, finely grated (about 4 cloves)
• 10 gFresh ginger, finely grated (about 1 tbsp)
• 30 gTomato paste (2 tbsp)
• 300 gTomatoes, grated or crushed (about 2 medium tomatoes)
• 2 tspGround coriander
• 1.5 tspGround cumin
• 1 tspGround turmeric
• 1.5 tspSweet paprika
• 1 tspGaram masala (or Afghan-style mixed spice)
• 4 podWhole green cardamom pods (lightly crushed)
• 4Whole cloves
• 1 leafBay leaf
• 500 mlChicken stock (warm)
• 15 mlLemon juice (1 tbsp)
• 10 gFresh cilantro, chopped (about 1/4 cup)

Instructions

1. 1

   Pat the chicken dry, then season it evenly with the salt and black pepper. Let it rest for 10 minutes at room temperature so the seasoning adheres and the surface moisture evaporates for better browning.

2. 2

   Heat the oil in a heavy pot over medium-high heat until it shimmers, then add the chicken in a single layer. Sear for 4–5 minutes per side until deeply golden, then transfer to a plate; this browning builds the stew’s savory base.

3. 3

   Reduce the heat to medium and add the sliced onions to the same pot, scraping up the browned bits from the bottom. Cook for 18–22 minutes, stirring frequently, until the onions turn a deep amber; if they stick, add 30 ml water and keep caramelizing rather than burning.

4. 4

   Stir in the garlic and ginger and cook for 60–90 seconds until fragrant. Add the tomato paste and cook for 2 minutes, pressing it into the onions so it darkens slightly and loses its raw taste.

5. 5

   Add the grated tomatoes, coriander, cumin, turmeric, paprika, garam masala, cardamom, cloves, and bay leaf. Cook for 6–8 minutes, stirring often, until the mixture thickens and the oil begins to separate at the edges, signaling the masala is properly cooked.

6. 6

   Return the seared chicken (and any juices) to the pot and turn the pieces to coat them well in the onion-tomato masala. Pour in the warm chicken stock, bring to a gentle boil, then immediately reduce to a low simmer and cover.

7. 7

   Simmer for 35–45 minutes, turning the chicken once or twice, until the meat is tender and the gravy is glossy and medium-thick. If the sauce reduces too quickly, add 60 ml stock; if it is too thin at the end, simmer uncovered for 6–10 minutes to concentrate.

8. 8

   Turn off the heat and stir in the lemon juice, then rest the qorma covered for 10 minutes so the flavors settle and the gravy clings to the chicken. Finish with chopped cilantro just before serving, and remove the bay leaf and whole spices if you prefer a smoother eating experience.