Ingredients
-
4
-
3
-
3
-
250
-
180
-
1 1/2
-
1/2
-
1
-
2
-
1
-
-
-
-
-
Directions
Chicken Kabuli Murgh Kabuli, This mild and flavourful dish comes from Julie Sahni’s 1980 book, Classic Indian Cookery. She adapted it from a dish served at the Akbar India Restaurant in New York City which I think is now closed. I am posting this for some former exchange students who are going through severe Kabuli withdrawal. I often make this a day in advance. A few comments. I think Julie Sahni writes some of the clearest recipes on the planet — and she does so without being patronising. Check out her books and note that I have abbreviated some instructions slightly. Also, I wonder if Kabuli means the recipe is influenced by dishes from Kabul, Afghanistan. Finally, I have never timed this accurately, so the prep time is a bit of a guess., I’ve made this twice and loved it both times. I do end up with too much sauce, but that’s fine because it’s delicious and can be soaked up with rice or naan. I followed the recipe very closely. I usually find chicken breasts way too dry, but that’s not a problem with this dish. Thanks for sharing., This was a hit in our house! I think the only sub I had to make was using canned tomato in place of the fresh. Once all the ingredients are assembled the dish is super easy to put together. Served this with Recipe #113983. Made for Aussie Swap.
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Steps
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1
Done
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Buzz the Garlic, Ginger, Tomatoes and Yogurt in a Food Processor Until They Are a Fine Pure. |
|
2
Done
|
Combine the Oil and the Pured Mixture in a Large Heavy-Bottomed Pan, Preferably One With a Non-Stick Surface. Place the Pan Over Medium-High Heat, and Cook -- Stirring Constantly to Prevent Sticking and Burning -- Until the Mixture Reduces to a Thick Sauce and the Fat Begins to Separate About 15 Minutes. It Splatters Some Toward the End, So Stay Alert. |
|
3
Done
|
Add the Chicken Pieces and Cook, Stirring Rapidly, Until They Lose Their Pink Colour and Begin to Sear Slightly About 5 Minutes, but Do not Let Them Brown. |
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4
Done
|
Add the Mace, Nutmeg, Almonds, Cardamon, Cumin, Coriander, Fennel and Salt, and Mix Well. |
|
5
Done
|
Reduce Heat, Cover the Pan and Let the Chicken Cook in Its Own Juices For 15 Minutes. |
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6
Done
|
Uncover and Continue Cooking For Another 15 Minutes or Until the Chicken Is Fork Tender. |
|
7
Done
|
Stir in the Cream, Black Pepper and Cilantro/Coriander Leaves, and Turn Off Heat. |
|
8
Done
|
Let the Dish Rest, Covered, For at Least 1 Hour. When Ready to Serve, Reheat Thoroughly, Check For Salt and Serve. |
