This recipe serves 8, but make it all and save the leftovers for the next day when it’s even better!
All the spices can be found in any good Indian grocery.
- 4 large garlic gloves, peeled
- 3 tablespoons fresh ginger root, chopped
- 3 medium tomatoes , quartered (about 375 grams / or ¾ lb)
- plain pareve soy yogurt (250 grams / or 1 cup)
- vegetable oil (180 ml / or 3/4 cup)
- 1 1/2 kg/ or 3 lbs chicken breasts, boned, skinned and cubed
- 1/2 teaspoon mace
- 1 teaspoon nutmeg
- 2 tablespoons blanched almonds, ground
- 1 teaspoon ground cardamom seed
- 1 teaspoon ground cumin seed
- 1 teaspoon ground coriander seed
- 1/2 teaspoon ground fennel seed
- 1 tablespoon Kosher salt
- 125 ml / or ½ cup pareve non dairy creamer
- 2-3 teaspoons black peppercorns coarsely ground
- 4-5 tablespoons fresh cilantro finely chopped (coriander leaves)
- Recommend grinding the fresh spices first and group them together, since they are added at the same time. I’m referring to the mace, nutmeg, almonds, cardamom, cumin, coriander, fennel (and salt).
- Put the garlic, ginger, tomatoes and pareve yogurt into the container of an electric blender or food processor and run the machine until the ingredients are reduced to a fine smooth puree.
- Put oil and the pureed mixture in a large heavy-bottomed pan. Place the pan over medium-high heat and cook the puree until it reduces to a thick sauce and the fat begins to separate from it (about 15 minutes) stirring constantly to prevent the puree’s sticking to the pan and burning. During the last few minutes of cooking, the sauce begins to splatter a little, so keep a lid or splatter screen handy.
- Add the chicken pieces and cook, stirring rapidly, until they lose their pink color and begin to sear slightly (about 5 minutes), but do not let them brown.
- Add the ground mace, nutmeg, almond powder, cardamom, cumin, coriander, fennel and salt, and mix well. Reduce heat, cover the pot and let the chicken cook in its own juices for 15 minutes.
- Uncover, and continue cooking until the chicken is fully cooked and fork-tender and the sauce has reduced (about 15 minutes). Stir in the cream, black pepper and cilantro (coriander leaves) and turn off the heat.
- Let the dish rest, covered for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.
- For best results, make this dish at least 4 hours, preferably a day before you are going to serve it. The flavors will penetrate the chicken, making it exceptionally delicious, fragrant and juicy. Chicken Kabuli also freezes well, just make sure you defrost it fully before re-heating.