Chicken Kabuli Murgh Kabuli
Elevate your dinner table with the rich and aromatic flavors of Chicken Kabuli (Murgh Kabuli), a classic Afghan-inspired dish that’s as comforting as it is indulgent. Tender bone-in chicken pieces are marinated in a spiced yogurt blend and slow-cooked with caramelized onions, tomatoes, and warm spices like cinnamon and cardamom, creating a luscious, flavorful gravy. Finished with a garnish of roasted almonds, sweet raisins, and fresh cilantro, this hearty dish strikes the perfect balance of savory and sweet. Serve it hot with steamed basmati rice or naan to soak up every drop of the velvety sauce. Perfect for family dinners or special occasions, this one-pot masterpiece is sure to impress!
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Recipe Information
Ingredients
- 1 kilogram Chicken, bone-in pieces
- 1 cup Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 2 large Onions, thinly sliced
- 2 medium Tomatoes, finely chopped
- 3 tablespoons Vegetable oil or ghee
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Ground cinnamon
- 4 Cardamom pods, crushed
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 cup Water
- 2 tablespoons Almonds, blanched and sliced
- 2 tablespoons Raisins
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, ground coriander, ground cumin, turmeric powder, and salt. Set aside for 20 minutes.
Heat 3 tablespoons of vegetable oil or ghee in a large, deep pan over medium heat.
Add the sliced onions and sauté until golden brown and caramelized. Remove half of the onions and set them aside for garnishing.
To the remaining onions in the pan, add crushed cardamom pods, bay leaves, and ground cinnamon. Stir for 1-2 minutes until aromatic.
Add the chopped tomatoes and cook until they soften and the oil separates, about 5-7 minutes.
Add the marinated chicken to the pan. Cook on medium heat while stirring occasionally for 8-10 minutes, allowing the chicken to seal and absorb the spices.
Pour in 1 cup of water and mix well. Cover the pan with a lid, lower the heat to simmer, and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
In a small saucepan, dry roast the almonds and raisins for 1-2 minutes until slightly golden. Set aside.
Once the chicken is cooked, taste and adjust seasoning with more salt or pepper if needed.
Garnish the Chicken Kabuli with the roasted almonds, raisins, caramelized onions, and freshly chopped cilantro.
Serve hot with steamed basmati rice or naan. Enjoy!
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 12.5 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 244 mg | 19% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
