Butter chicken murgh makhani

Yield: 4 Servings

Measure Ingredient
½ cup Plain yoghurt
2 ounces Ground almonds
1½ teaspoon Chilli powder
¼ teaspoon Crushed bay leaves
¼ teaspoon Ground cloves
¼ teaspoon Ground cinnamon
1 teaspoon Garam masala
4 \N Green cardamom pod
1 teaspoon Ginger pulp
1 teaspoon Garlic pulp
16 ounces Canned tomatoes
1¼ teaspoon Salt
1 pounds 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
\N \N 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. Serve garnished with the remaining chopped coriander and coriander springs.

Compiled by I. Chaudhary-Gold Coast-Australia NOTES : Made this one

Recipe by: I. Chaudhary

Posted to recipelu-digest by JoAnn <joannr@...> on Feb 09, 1998

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