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.