1/9 Photos of Chicken Kabuli (Murgh Kabuli)
1 hr 15 mins
Leggy Peggy's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
- 2Combine 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.
- 3Add 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.
- 4Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
- 5Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
- 6Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
- 7Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
- 8Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.
Browse Our Top Curries Recipes
Nutritional Facts for Chicken Kabuli (Murgh Kabuli)
Serving Size: 1 (311 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 601.6
- Calories from Fat 408
- Total Fat 45.4 g
- Saturated Fat 12.0 g
- Cholesterol 145.9 mg
- Sodium 1015.0 mg
- Total Carbohydrate 6.0 g
- Dietary Fiber 1.2 g
- Sugars 2.9 g
- Protein 41.7 g