Chicken Kabuli (Murgh Kabuli) Recipe

Name: Chicken Kabuli (Murgh Kabuli)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine puree.
2
Combine the oil and the pureed 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.

1417

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Chicken Kabuli (Murgh Kabuli) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Kabuli (Murgh Kabuli)

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