Chicken Qorma Daig Recipe
Chicken Qorma daig (pronounced “korma dee-goo”) is a popular Persian dish consisting of grilled meat cooked over coals. It is often flavored with herbs, spices, cumin, turmeric, garlic, and tomatoes. Ingredients for the base of the dish may vary based on region but frequently includes lamb, beef, poultry, vegetables, and sometimes even eggs. Traditionally, a variety of meats (such as leg of lamb, whole chickens, etc.) is marinated and then barbecued or roasted over a fire. However, some cooks have adapted this method for use in the oven. A typical spice blend varies depending on the ingredients used but may include cinnamon, black pepper, coriander, cardamom, cloves, nutmeg, and ginger.
How to Cook Chicken Qorma Daig
In general, cooking time will depend on the size of the pieces of chicken being grilled. Generally, larger pieces will need longer cooking times than smaller pieces. There is no set temperature or time to be exact; however, it generally takes about 15 minutes to grill the meat at 200 Celsius/390 Fahrenheit. When using the stovetop, you’ll want to turn them over after 5 minutes to avoid burning the outside surface. You can check their progress by placing a toothpick inside the thickest meat. If it comes out clean after 10 minutes, they’re done!
The following recipes are just suggestions and do not constitute rules. Feel free to add your tweaks or create variations according to your preference. Please note that these Chicken Qorma Daig recipes are for one person only.
Qorma daigs are traditionally made with lamb, but you can make them with meat. We suggest substituting chicken thighs with ground turkey for our variation below.
- six boneless, skinless chicken thighs
- Salt and freshly cracked black pepper
- two tablespoons of olive oil
- four teaspoons of minced garlic
- 11⁄2 teaspoons ground cumin