Chicken Kabuli (Murgh Kabuli)

1. 1

   Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine puree.

2. 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. 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. 4

   Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.

5. 5

   Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.

6. 6

   Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).

7. 7

   Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.

8. 8

   Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.

* Per serving · 4 servings · Values may vary.