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Chicken Kabuli Murgh Kabuli

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Ingredients

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4 large garlic cloves, peeled
3 tablespoons fresh ginger, chopped
3 medium tomatoes, quartered (about 375 grams/12 ounces)
250 g plain yogurt (8 ounces)
180 ml vegetable oil (6 ounces)
1 1/2 kg chicken breasts, boned, skinned and cubed (3 pounds)
1/2 teaspoon mace
1 teaspoon nutmeg
2 tablespoons blanched almonds, ground
1 teaspoon cardamom, ground

Nutritional information

601.7
Calories
408 g
Calories From Fat
45.4 g
Total Fat
12.1 g
Saturated Fat
145.9 mg
Cholesterol
1015 mg
Sodium
6.1 g
Carbs
1.2 g
Dietary Fiber
2.9 g
Sugars
41.7 g
Protein
311 g
Serving Size

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Chicken Kabuli Murgh Kabuli

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    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.

    • 95 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    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.

    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.

    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.

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    Chloe Perez

    Taco truck maven serving up flavorful and authentic Mexican street food.

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