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Nutrition Facts
Serving Size 1 (310g) Recipe makes 8 servings The following items or measurements are not included below: 2 teaspoons black peppercorns
Calories 599
Calories from Fat 408		(68%)
Amount Per Serving		%DV
	Total Fat 45.3g	69%
	Saturated Fat 12.1g	60%
	Monounsaturated Fat 15.4g
	Polyunsaturated Fat 15.0g
	Trans Fat 0.3g
Cholesterol 145mg		48%
Sodium 1015mg		42%
Potassium 626mg		17%
Total Carbohydrate 5.7g		1%
	Dietary Fiber 1.1g	4%
	Sugars 3.0g
Protein 41.7g		83%
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Chicken Kabuli (Murgh Kabuli)

Recipe #245052 | 1¼ hours | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Leggy Peggy
Aug 7, 2007

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.

SERVES 8 (change servings and units)

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)

Directions

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.

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Course > Main Dish > One-Dish Meal
Main Ingredient > Meat > Poultry
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Preparation > Time to Make > < 4 hours
Preparation > Simple

Featured Reviews for This Recipe

From: Chef #471937

On Sep 19, 2009

This was amazing, so easy to make too! I've made a few Indian dishes and this was by far the best one yet. Thanks!

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From: Chef #519903

On Sep 15, 2009

I haven't actually served this yet...I'm still waiting for the family to get home.....but I have been taste testing and all I can say is.....I HOPE THERE ARE LEFTOVERS

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From: French Tart

On Sep 23, 2007

This has to be one of the most delicious curries I have made and eaten for a long, long time! And, I KNOW my curries! Well written and easy to follow, and well worth the effort of making up all your own spice mix and paste for this recipe. A VERY authentic curry flavour - which probably does originate from Afghanistan, as they use a lot of yoghurt, cardamom and coriander in their cooking. I cut this in half and made enough for four people - we had friends over for a curry lunch! As Malcolm does not like chicken breasts, I made this up with a mixture of boned legs, and thighs, as well as breasts. I used LOTS of coriander and also garnished the curry with flaked almonds, and yet MORE chopped coriander leaves! I served this with my own Saffron Scented Fruity Yellow Rice - Rice Cooker. I am adding this to my All Time Favourites Cookbook......just divine Oh Leggy One!!! Made for PAC Autumn 2007 - and my last recipe for this little bird, who is ready to fly the nest - thanks for providing me with such wonderful and innovative recipes to make Leggy - BRILLIANT! FT

5 people found this review helpful

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From: Jewelies

On Nov 17, 2007

Yum, this is fabulous. So full of flavour but not at all too spicy. Easy to make too but I do have to say that I was a bit unsure when I started cooking the yogurt mix and oil. I guess it was because it was all new to me. Easy to cook, I put it on before I picked Amber up from school and then reheated it when I got home. Both the girls loved it. Thanks Peggy.

2 people found this review helpful

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