Murgh Korma (کورمه مرغ) — Afghan Braised Chicken in Mild Yogurt Sauce

• 900 gChicken thighs, bone-in and skinless
• 10 gFine salt (about 1 3/4 tsp)
• 1 tspGround black pepper
• 30 mlNeutral oil (about 2 tbsp)
• 450 gYellow onions, thinly sliced (about 2 large)
• 12 gGarlic, finely grated (about 4 cloves)
• 10 gFresh ginger, finely grated (about 1 tbsp)
• 2 tspGround coriander
• 1 tspGround cumin
• 1 tspGround turmeric
• 0.5 tspGround cardamom
• 0.25 tspCinnamon powder
• 4Whole cloves
• 1 leafBay leaf
• 20 gTomato paste (about 1 tbsp)
• 300 gPlain whole-milk yogurt (not Greek; whisked smooth)
• 6 gCornstarch (about 2 tsp; helps prevent curdling)
• 350 mlChicken stock (unsalted)
• 0.2 gSaffron threads (about a large pinch)
• 30 mlHot water (for blooming saffron)
• 15 mlLemon juice (about 1 tbsp)
• 10 gFresh cilantro, chopped (about 1/4 cup)

Instructions

1. 1

   Pat the chicken dry, then season it evenly with 10 g salt and 1 tsp black pepper. Let it sit at room temperature for 15 minutes so the seasoning penetrates and the surface dries for better browning.

2. 2

   Heat the oil in a heavy pot over medium-high heat until it shimmers. Add the chicken in a single layer and sear for 4 minutes per side until lightly golden, then transfer to a plate; it will finish cooking in the sauce.

3. 3

   Reduce the heat to medium and add the sliced onions to the same pot. Cook for 18–22 minutes, stirring often, until deeply golden and sweet; if they stick, add 15–30 ml water and scrape up the browned bits.

4. 4

   Stir in the garlic and ginger and cook for 60–90 seconds until fragrant. Add coriander, cumin, turmeric, cardamom, cinnamon, cloves, and the bay leaf, then toast for 30 seconds to bloom the spices without burning them.

5. 5

   Mix in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and smells roasted. This step rounds out the sauce and prevents a raw tomato taste in the finished korma.

6. 6

   In a bowl, whisk the yogurt until completely smooth, then whisk in the cornstarch until no lumps remain. Lower the heat to medium-low and add the yogurt mixture to the pot 1–2 tbsp at a time, stirring continuously so it emulsifies and does not split.

7. 7

   Once all the yogurt is incorporated, slowly pour in the chicken stock while stirring to create a silky, pale sauce. Bring it to a gentle simmer; you should see small bubbles, not a rapid boil, which helps keep the yogurt stable.

8. 8

   Return the chicken (and any juices) to the pot, nestling the pieces into the sauce. Cover and simmer gently for 30 minutes, then uncover and simmer 10–15 minutes more until the chicken is tender and the sauce coats a spoon.

9. 9

   Bloom the saffron in 30 ml hot water for 5 minutes, then stir the saffron water into the korma. Add the lemon juice and simmer 2 minutes; remove the bay leaf and cloves if you prefer a smoother eating experience.

10. 10

    Rest the pot off the heat for 10 minutes so the sauce thickens and the flavors settle. Sprinkle with chopped cilantro and serve hot, spooning plenty of the mild yogurt gravy over rice.