Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 2 cups chopped onions
- 1 cup chopped tomatoes
- 1/2 cup yogurt
- 1/4 cup oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint leaves
- 1/2 cup chopped green onions
- 1/2 cup chopped green chilies
- 1/2 cup chopped dried apricots
- 1/2 cup chopped almonds
- 1/2 cup chopped pistachios
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook until golden brown, stirring occasionally.
2. Add ginger and garlic paste and cook for 2-3 minutes until fragrant.
3. Add chicken and cook until browned on all sides.
4. Add chopped tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook for 5-7 minutes until the tomatoes are soft and the spices are fragrant.
5. In a blender or food processor, blend yogurt until smooth. Add the yogurt to the pot and mix well.
6. Add chopped cilantro, mint leaves, green onions, green chilies, dried apricots, almonds, and pistachios. Mix well and cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
7. Serve hot with rice or naan.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Dried apricots can be substituted with raisins or dates.
- Almonds and pistachios can be substituted with cashews or walnuts.
Variations:
- Add potatoes or carrots for a vegetable version.
- Use coconut milk instead of yogurt for a dairy-free version.
- Add garam masala for a spicier version.
Tips and tricks:
- Marinate the chicken in yogurt and spices for a few hours before cooking for extra flavor.
- Toast the nuts before adding them to the pot for a nuttier flavor.
- Adjust the amount of green chilies to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large serving dish with a sprinkle of chopped cilantro and green onions on top.
Garnishes:
- Chopped cilantro and green onions
Pairings:
- Rice or naan
Suggested side dishes:
- Raita (yogurt dip)
- Mixed vegetable curry
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Shorgoghali Qorma is a traditional Afghan dish that is typically served during special occasions and celebrations.
Flavor profiles:
- Spicy, savory, nutty, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan.
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Region: Afghan