Chicken Kabuli (Murgh Kabuli)

Recipe by Leggy Peggy
READY IN: 1hr 15mins


  • 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 12
    kg chicken breasts, boned, skinned and cubed (3 pounds)
  • 12
    teaspoon mace
  • 1
    teaspoon nutmeg
  • 2
    tablespoons blanched almonds, ground
  • 1
    teaspoon cardamom, ground
  • 1
    teaspoon cumin, ground
  • 1
    teaspoon coriander, ground
  • 12
    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)


  • Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
  • 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.
  • 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.
  • 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 (or until the chicken is fork tender).
  • 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 thoroughly, check for salt and serve.