Ingredients
-
4
-
3
-
3
-
250
-
180
-
1 1/2
-
1/2
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1
-
125
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
Discover ground-breaking new supplements! SHOP & SAVE
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. |
