Hazaragi Chicken and Spinach Stew (Qorma-e Morgh-o-Saag)

Qorma-e Morgh-o-Saag is a traditional Hazaragi stew that combines tender chicken with nutritious spinach in a flavorful and aromatic sauce. This dish is a staple in Hazaragi cuisine and is perfect for a comforting and satisfying meal.

Hazaragi Chicken and Spinach Stew (Qorma-e Morgh-o-Saag)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 onions, finely chopped
  • 3 tomatoes, diced
  • 4 cups fresh spinach, chopped
  • 1/2 cup plain yogurt
  • 3 cloves garlic, minced
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 cup vegetable oil
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until golden brown.
  2. Add the chicken pieces to the pot and cook until browned on all sides.
  3. Stir in the diced tomatoes, minced garlic, and spices. Cook for a few minutes until the tomatoes are softened.
  4. Whisk the plain yogurt in a bowl and then gradually add it to the pot, stirring constantly to prevent curdling.
  5. Reduce the heat to low, cover the pot, and let the chicken simmer for 30 minutes.
  6. Add the chopped spinach to the pot and cook for an additional 15 minutes, or until the chicken is tender and the spinach is wilted.
  7. Season with salt and pepper to taste.
  8. Serve the Qorma-e Morgh-o-Saag hot with steamed rice or naan bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Whisk

Serving suggestions

Serving Suggestions: Qorma-e Morgh-o-Saag pairs well with warm naan bread and a side of cucumber and yogurt salad.

Tips & tricks

Tips: For a richer flavor, you can use bone-in chicken pieces. Adjust the spice levels according to your preference.

Cost

$15