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.
Steps
Buzz the garlic , ginger , tomatoes and yogurt in a food processor until they are a fine pure.
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.
It splatters some toward the end , so stay alert.
Add the chicken pieces and cook , stirring rapidly , until they lose their pink colour and begin to sear slightly , but do not let them brown.
Add the mace , nutmeg , almonds , cardamon , cumin , coriander , fennel and salt , and mix well.
Reduce heat , cover the pan and let the chicken cook in its own juices for 15 minutes.
Uncover and continue cooking for another 15 minutes.
Stir in the cream , black pepper and cilantro / coriander leaves , and turn off heat.
Let the dish rest , covered , for at least 1 hour.
When ready to serve , reheat thorou.
Ingredients
garlic cloves, fresh ginger, tomatoes, plain yogurt, vegetable oil, chicken breasts, mace, nutmeg, blanched almonds, cardamom, cumin, coriander, fennel, salt, double cream, black peppercorns, cilantro