Mild and Flavorful Chicken Kabuli (Murgh Kabuli)
Chicken Kabuli (Murgh Kabuli) is a delightful and aromatic curry that beautifully showcases the culinary influences of the Indian subcontinent. Adapted from Julie Sahni's celebrated book, 'Classic Indian Cookery,' this dish is an artful preparation that combines tender chicken pieces with a vibrant and creamy yogurt-based sauce. The mild heat and complex aromas from spices such as mace, nutmeg, and cardamom deepen the flavors, creating a comforting experience. Traditionally served with rice or naan, this dish can be made in advance, allowing the flavors to meld, often tasting even better the next day. This recipe stands as a testament to the rich, inviting nature of Indian cuisine, perfect for both seasoned cooks and newcomers eager to explore its wonders.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Garlic cloves
4 large (peeled)
Fresh ginger
3 tablespoons (chopped)
Tomatoes
3 medium (quartered (about 375 grams/12 ounces))
Plain yogurt
250 g ((8 ounces))
Vegetable oil
180 ml ((6 ounces))
Chicken breasts
1.5 kg (boned, skinned, and cubed (3 pounds))
Mace
1/2 teaspoon
Nutmeg
1 teaspoon
Blanched almonds
2 tablespoons (ground)
Cardamom
1 teaspoon (ground)
Cumin
1 teaspoon (ground)
Coriander
1 teaspoon (ground)
Fennel
1/2 teaspoon (ground)
Salt
1 tablespoon
Double cream
125 ml ((4 ounces))
Black peppercorns
2-3 teaspoons (coarsely ground)
Cilantro/coriander leaves
4-5 tablespoons (finely chopped)
Instructions
1
In a food processor, combine the peeled garlic cloves, chopped fresh ginger, quartered tomatoes, and plain yogurt. Blend until you achieve a smooth purée.
2
In a large, heavy-bottomed non-stick pan, heat the vegetable oil over medium-high heat. Add the puréed mixture to the pan and stir constantly to prevent sticking and burning. Cook until the sauce thickens and the oil begins to separate, approximately 15 minutes, while being cautious of splattering.
3
Add the cubed chicken breasts to the pan, stirring quickly to ensure they lose their pink color without browning, which should take about 5 minutes.
4
Stir in the spices: mace, nutmeg, ground almonds, ground cardamom, ground cumin, ground coriander, ground fennel, and salt. Mix well to evenly coat the chicken.
5
Lower the heat and cover the pan, allowing the chicken to cook in its own juices for about 15 minutes.
6
After 15 minutes, uncover the pan and continue cooking for an additional 15 minutes, or until the chicken is fork-tender.
7
Finally, stir in the cream, coarsely ground black pepper, and finely chopped cilantro/coriander. Turn off the heat, cover, and let the dish rest for at least 1 hour to allow the flavors to meld.
8
When ready to serve, gently reheat the dish, taste for salt, and serve warm with your choice of rice or naan.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chicken Kabuli (Murgh Kabuli)?
Chicken Kabuli is an aromatic Indian chicken curry with a creamy yogurt-based sauce, adapted from Julie Sahni's classic culinary works.
Who is the original author of the book this recipe is adapted from?
The recipe is adapted from Julie Sahni's celebrated book titled 'Classic Indian Cookery'.
What are the primary aromatic spices used in this dish?
The dish features complex aromas from spices such as mace, nutmeg, cardamom, cumin, coriander, and fennel.
Is Chicken Kabuli a very spicy dish?
No, this recipe is specifically described as having mild heat and a flavorful, inviting nature suitable for all palates.
Can I make this dish ahead of time?
Yes, it can be made in advance to allow the flavors to meld; it often tastes even better when served the next day.
What should I serve with Murgh Kabuli?
It is traditionally served with rice or naan bread.
What ingredients are used to make the initial sauce puree?
The puree is made by blending peeled garlic cloves, chopped fresh ginger, quartered tomatoes, and plain yogurt until smooth.
How long should the vegetable oil and puree mixture cook?
The mixture should be cooked over medium-high heat for approximately 15 minutes until the sauce thickens and the oil separates.
How is the chicken prepared for this recipe?
You should use 1.5 kg of chicken breasts that have been boned, skinned, and cut into cubes.
How do I ensure the chicken doesn't brown too much during the initial step?
Stir the chicken quickly for about 5 minutes just until the pink color disappears without letting it brown.
Are there any nuts used in the Chicken Kabuli recipe?
Yes, two tablespoons of ground blanched almonds are included in the spice mixture.
What is the total simmering time for the chicken?
The chicken simmers for a total of 30 minutes: 15 minutes covered and 15 minutes uncovered.
When should the cream be added to the dish?
The double cream is stirred in at the very end after the chicken is tender and the heat has been turned off.
Why does the recipe recommend letting the dish rest for an hour?
Resting allows the complex flavors of the spices and yogurt to meld together for a better tasting dish.
What type of pan is best for cooking this curry?
A large, heavy-bottomed non-stick pan is recommended to prevent sticking and burning.
How many garlic cloves are required?
The recipe calls for 4 large garlic cloves, peeled.
How much ginger is used in this recipe?
You will need 3 tablespoons of chopped fresh ginger.
What kind of yogurt is needed for the sauce?
The recipe uses 250 grams (8 ounces) of plain yogurt.
How much oil is used for frying the sauce?
The recipe requires 180 ml (6 ounces) of vegetable oil.
What is the recommended amount of salt?
One tablespoon of salt is added along with the spices.
Does the recipe use whole or ground cardamom?
The recipe calls for 1 teaspoon of ground cardamom.
What type of pepper is used and in what quantity?
2-3 teaspoons of coarsely ground black peppercorns are added at the end.
What is the fresh herb garnish used in this dish?
4-5 tablespoons of finely chopped cilantro or coriander leaves are used.
How many tomatoes are used for the puree?
The recipe uses 3 medium tomatoes, approximately 375 grams or 12 ounces.
What is the quantity of double cream used?
The recipe calls for 125 ml (4 ounces) of double cream.
How much mace and nutmeg are included?
The recipe uses 1/2 teaspoon of mace and 1 teaspoon of nutmeg.
What are the specific ground spices added after the chicken is sealed?
Mace, nutmeg, cardamom, cumin, coriander, and fennel are the ground spices used.
How do you finish the dish before serving?
Gently reheat the dish after resting, taste for salt, and serve warm.
Is this recipe suitable for beginners in Indian cooking?
Yes, it is described as perfect for both seasoned cooks and newcomers eager to explore Indian cuisine.
What happens during the first 15 minutes of simmering the chicken?
The chicken cooks in its own juices while the pan is covered on low heat.