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

Ingredients:

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

Method:     

             

• 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.

HAPPY INDEPENDENCE DAY