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Thursday, June 4, 2015

Chicken Kabuli (murgh Kabuli)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 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
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1/2 teaspoon fennel, ground
  • 1 tablespoon salt
  • 125 ml double cream (4 ounces)
  • 2 -3 teaspoons black peppercorns, coarsely ground
  • 4 -5 tablespoons cilantro, finely chopped (coriander)

Recipe

  • 1 buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
  • 2 combine the oil and the puréed 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 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 add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
  • 5 reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
  • 6 uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
  • 7 stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
  • 8 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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