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Chicken Kabuli

This is another from Classic Indian Cooking, by Julie Sahni.  She says, in the introduction to the recipe that the original, served at a restaurant in New York City, is made with lamb.  I may try it that way the next time I make it.  This is very rich, so you might want to serve smaller servings.


4 large cloves of garlic, peeled
3 T chopped fresh ginger root
3 medium tomatoes
1 cup plain yogurt (I used Greek)
3/4 cup oil (I used avocado)
3 lbs boneless skinless chicken breast, cut in chunks
1/2 t have
1 t nutmeg
2 T almond flour*
1 t ground cardamom
1 t ground cumin
1 t ground coriander
1/2 t fennel seeds, ground with a morter and pestle
1 T kosher salt
1/2 cup heavy cream
2-3 t black peppercorns, run through a pepper grinder.

*if you can't find almond flour, just grind blanched, slivered almonds through a Food processor.

Put the first four ingredients  in a food processor or blender and run until they are a smooth puree.  Put the puree and the oil in a large, nonstick…

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