Chicken Kabuli (Murgh Kabuli)

Ingredients

  • 1 tablespoon
  • 2 -3 teaspoons
  • 3 tablespoons
  • 1 tablespoon
  • 3 tablespoons
  • 250 g
  • (8 ounces)
  • + 55 more ingredients
    • 250 g
    • (8 ounces)
    • 180 ml
    • (6 ounces)
    • 180 ml
    • (6 ounces)
    • ½ teaspoon
    • ½ teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 2 tablespoons
    • 2 tablespoons
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • ½ teaspoon
    • ½ teaspoon
    • 125 ml
    • (4 ounces)
    • 125 ml
    • (4 ounces)
    • 2 -3 teaspoons
    • fresh ginger, chopped
    • fresh ginger, chopped
    • plain yogurt
    • plain yogurt
    • vegetable oil
    • vegetable oil
    • mace
    • mace
    • nutmeg
    • nutmeg
    • blanched almonds, ground
    • blanched almonds, ground
    • cardamom, ground
    • cardamom, ground
    • cumin, ground
    • cumin, ground
    • coriander, ground
    • coriander, ground
    • fennel, ground
    • fennel, ground
    • salt
    • salt
    • double cream
    • double cream
    • black peppercorns, coarsely ground
    • 4 large
    • garlic cloves, peeled
    • 4 large
    • garlic cloves, peeled
    • black peppercorns, coarsely ground

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 stickin...

View full recipe at SpringPad

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