Afghan
Lawang
Lawang is an Afghan chicken qorma simmered in a tangy yogurt sauce with sweet fried onions, garlic, and warm spices. It is traditionally served with plain challaw rice or soft Afghan naan to catch the creamy sauce.
Watch it madeSetara and Serat Vlogs · 5:36
Ingredients
- Bone-in chicken pieces500g
- Plain full-fat yogurt, room temperature1 cup
- Yellow onions, thinly sliced2 medium
- Garlic cloves, crushed3
- Fresh ginger, grated1 tsp
- Vegetable oil3 tbsp
- Ground coriander1 tsp
- Ground turmeric1/2 tsp
- Ground cumin1/2 tsp
- Black pepper1/4 tsp
- Salt1 tsp, or to taste
- Green chili, slit1 small
- Water1/2 cup
- Fresh cilantro, chopped2 tbsp
Method
- Pat the chicken dry and season it lightly with a pinch of the salt.
- Heat the oil in a heavy pot over medium heat and fry the sliced onions slowly until deep golden and soft, stirring often so they do not burn.
- Add the crushed garlic and grated ginger and cook for 1 minute until fragrant.
- Stir in the turmeric, coriander, cumin, black pepper, and remaining salt, and cook the spices in the onion oil for 30 seconds.
- Add the chicken pieces and turn them in the spiced onions until the outside loses its raw color and begins to brown lightly.
- Add the slit green chili and water, cover the pot, and simmer gently for 25 to 30 minutes until the chicken is tender.
- Whisk the room-temperature yogurt in a bowl until completely smooth.
- Spoon a few tablespoons of hot cooking liquid into the yogurt while whisking, then slowly pour the tempered yogurt into the pot over low heat.
- Simmer uncovered on very low heat for 8 to 10 minutes, stirring gently, until the sauce thickens and the oil begins to rise; do not let it boil hard.
- Taste for salt, sprinkle with chopped cilantro, and serve hot with challaw rice or Afghan naan.
Common questions
Can I substitute the plain full-fat yogurt in Lawang, and how should I adjust it?
Yes. Greek yogurt works if thinned with a little water, but use it carefully because it can thicken faster. Avoid low-fat yogurt if possible; it’s more likely to split. Always temper it with hot liquid before adding.
How long does Lawang take to cook from start to finish?
Plan for about 50 to 60 minutes total. Browning the onions slowly takes the longest, about 20 to 25 minutes, then the chicken simmers 25 to 30 minutes, plus a few minutes for adding the yogurt gently.
What are the most common mistakes when making Lawang?
The biggest mistakes are rushing the onions, which should be deep golden, and adding yogurt too fast or over high heat, which can curdle it. Also avoid undercooking the spices; they need a short fry in the oil first.
How should I store leftover Lawang, and does it reheat well?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly over low heat, adding a splash of water if needed. Stir gently so the yogurt sauce stays smooth and does not separate.
What should I serve with Lawang?
Serve it with plain steamed rice, naan, or Afghan flatbread to soak up the sauce. A simple cucumber salad or fresh herbs on the side works well. Finish with extra chopped cilantro for brightness.