Friday, 15 August 2014

Recipe of the day: Murgh Kabuli

Hello foodies! It's Independence Day and also 1st Anniversary of the blog! Hope you  have enjoyed my recipes last year! As it's a special day, I have planned for something special for you. Firstly, today I'm going to share a unique recipe that can change your mood in a glance! Secondly, will start new giveaway and contest from tomorrow in the page! I just want to give you a token gift for the support and love, you have given during last 2 years. Thank you all, keep in touch always with me here and my other blog and page!
Let's go for the recipe........

 Murgh Kabuli


  1. Boneless chicken (skinned and cubed):        1&1/2 kg.
  2. Garlic cloves (large):                                4
  3. Fresh ginger (chopped):                            3 tablespoons
  4. Tomatoes (quartered):                              3 medium size
  5. Plain yogurt:                                            250gm.
  6. Refined oil:                                             180 ml
  7. Nutmeg:                                                  1 teaspoon
  8. Almonds ( ground, blanched):                    2 tablespoons
  9. Cardamom (ground):                                 1 teaspoon
  10.  Cumin (ground):                                      1 teaspoon
  11. Coriander (ground):                                 1 teaspoon
  12. Fennel (ground):                                      1/2 teaspoon
  13. Salt:                                                       to taste
  14. Double cream:                                         125 ml
  15. Black pepper (coarsely ground):               2-3 teaspoon
  16. Coriander (finely chopped):                      4 -5 tablespoons



  • Grind the garlic, ginger, tomatoes and yogurt to make a fine and smooth paste.
  • Combine the oil and the grinded 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 nutmeg, almonds, cardamom, 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 cooked).
  • Stir in the cream, black pepper and coriander leaves, and turn off heat.
  • Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly and serve.


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