Afghan-Style Spiced Chicken Stew

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This Afghan-style chicken stew features tender bone-in chicken simmered in a rich, fragrant sauce of browned onions, yogurt, tomatoes, and warming spices like cardamom and cinnamon. It is traditionally served over basmati rice or with flatbread for a comforting, deeply aromatic meal.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 10 gSugar
• 42 gProtein
• 780 mgSodium
• 820 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 20 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the chicken and marinade

• 1.5 lbs bone-in chicken thighs, skin removed
• 1/2 cup plain whole-milk yogurt
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the stew base

• 3 tbsp ghee (or neutral oil)
• 2 large yellow onions, thinly sliced
• 2 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 4 green cardamom pods, lightly crushed
• 1 cinnamon stick
• 3 whole cloves
• 1 bay leaf

For finishing

• 1-2 green chilies, slit lengthwise
• 1 cup low-sodium chicken broth or water
• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped fresh mint
• 1 tsp garam masala (optional)
• Salt to taste
• Lemon wedges, for serving

Directions

1. In a large bowl, whisk together yogurt, garlic, ginger, coriander, cumin, salt, and pepper. Add the chicken thighs and turn to coat evenly. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring frequently, until deeply golden brown.
3. Add cardamom pods, cinnamon stick, cloves, and bay leaf. Stir for 30-45 seconds until fragrant, taking care not to burn the spices.
4. Stir in tomato paste and cook for 2 minutes, then add crushed tomatoes. Simmer for 5-7 minutes until the sauce thickens and the ghee begins to separate at the edges.
5. Add the marinated chicken pieces along with any remaining marinade. Brown each side for 3-4 minutes to build flavor.
6. Pour in the broth or water and add the slit green chilies. Bring to a gentle simmer, cover, and cook for 35-40 minutes until the chicken is fork-tender and pulls easily from the bone.
7. Uncover and simmer for 5-10 minutes more to reduce the sauce to a rich, gravy-like consistency. Stir in most of the cilantro and mint, reserving some for garnish.
8. Taste and adjust salt. Sprinkle with garam masala if using and garnish with remaining herbs. Serve hot over steamed basmati rice or with warm flatbread, with lemon wedges on the side.

Cook’s Notes

• Browning the onions deeply is essential for the rich color and deep flavor of the sauce; do not rush this step.
• Use ghee instead of oil for the most authentic flavor; its nutty richness is signature to Afghan qorma-style stews.
• Marinate the chicken for at least 30 minutes, but avoid going beyond 4 hours or the yogurt can make the meat mushy.
• If the sauce reduces too much during cooking, add a splash of warm water to loosen it back to the desired consistency.
• Serve with traditional basmati rice or Afghan flatbread and a side of plain yogurt for an authentic experience.

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