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.

Ingredients

8 serv.

large garlic cloves, peeled↗4
fresh ginger, chopped↗3 tablespoons
medium tomatoes, quartered (about 375 grams/12 ounces)↗3
plain yogurt (8 ounces)↗250 g
vegetable oil (6 ounces)↗180 ml
chicken breasts, boned, skinned and cubed (3 pounds)↗1 1⁄2 kg
mace↗1⁄2 teaspoon
nutmeg↗1 teaspoon
blanched almonds, ground↗2 tablespoons
cardamom, ground↗1 teaspoon
cumin, ground↗1 teaspoon
coriander, ground1 teaspoon
fennel, ground↗1⁄2 teaspoon
salt↗1 tablespoon
double cream (4 ounces)↗125 ml
teaspoons black peppercorns, coarsely ground↗2 -3
tablespoons cilantro, finely chopped (coriander)↗4 -5

Step-by-step instructions

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 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.
3
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.
4
Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
5
Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
6
Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
7
Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
8
Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.

Source: food.com

Original recipe ↗

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