astray recipes: Murgh makhani (butter chicken)

Categories: Indian; Poultry; Main dish
Yield: 4 servings

Measure	Ingredient
150 millilitres	Plain yoghurt
50 grams	Ground almonds
1½ teaspoon	Chilli powder
¼ teaspoon	Crushed bay leaves
¼ teaspoon	Ground cloves
¼ teaspoon	Ground cinnamon
1 teaspoon	Garam masala
4	Green cardamom pod
1 teaspoon	Ginger pulp
1 teaspoon	Garlic pulp
400 grams	Canned tomatoes
1¼ teaspoon	Tsp salt
1 kilograms	Chicken, skinned, boned and
	Cubed
6 tablespoons	Butter
1 tablespoon	Corn oil
2 mediums	Onions-sliced
2 tablespoons	Chopped fresh coriander
4 tablespoons	Light cream
	Coriander sprigs

1. Put the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly.

2. Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside.

3. Melt together the butter and oil in a medium karahi (wok) or deep round-bottomed frying pan (skillet). Add the onions and fry for about 3 minutes.

4. Add the chicken mixture and stir-fry for 7-10 minutes.

5. Stir in about half the coriander and mix well.

6. Pour over the cream and stir in well. Bring to the boil. Seve garnished with the remaining chopped coriander and coriander springs.

Compiled by I. Chaudhary-Gold Coast-Australia (July-95) Taste the World Submitted By IMRAN CHAUDHARY On 07-09-95

murgh makhani (butter chicken)