Ingrédients pour Chicken Kabuli Murgh Kabuli
- Garlic Cloves
- Fresh Ginger
- 2 medium tomatoes, roughly chopped
- Plain Yogurt
- Vegetable Oil
- Chicken Breasts
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
- Blanched Almonds
- Cardamom
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground fennel
- 1 teaspoon salt (or to taste)
- Double Cream
- Black Peppercorns
- Cilantro
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Comment préparer Chicken Kabuli Murgh Kabuli
- In a food processor, blend the minced garlic, minced ginger, chopped tomatoes, and yogurt until you achieve a smooth puree.
- In a large, heavy-bottomed pan (preferably non-stick), heat the vegetable oil over medium-high heat.
- Add the tomato-yogurt puree to the pan and cook, stirring constantly to prevent sticking and burning, until the mixture reduces to a thick sauce and the oil begins to separate (about 10-12 minutes).
- Add the chicken pieces to the pan and cook, stirring rapidly, until they lose their pink color and begin to sear slightly, but do not let them brown (about 5-7 minutes).
- Stir in the ground mace, nutmeg, slivered almonds, cardamom, cumin, coriander, fennel, and salt. Mix well to combine.
- Reduce the heat to low, cover the pan, and let the chicken simmer in its own juices for 15 minutes.
- Uncover the pan and continue cooking for another 15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in the heavy cream, black pepper, and chopped cilantro. Remove from heat.
- Let the dish rest, covered, for at least 1 hour to allow the flavors to meld.
- When ready to serve, gently reheat the Chicken Kabuli Murgh Kabuli. Check for seasoning, adjust salt if needed, and serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
11g
Fat
60g
Carbs
2g
