Chicken Kabuli (Murgh Kabuli) - cooking recipe

Ingredients

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

Preparation

Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine puree.
Combine the oil and the pureed 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 mace, nutmeg, almonds, cardamon, 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 fork tender).
Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.