Butter chicken murgh makhani

4 Servings

Ingredients

QuantityIngredient
½cupPlain yoghurt
2ouncesGround almonds
teaspoonChilli powder
¼teaspoonCrushed bay leaves
¼teaspoonGround cloves
¼teaspoonGround cinnamon
1teaspoonGaram masala
4Green cardamom pod
1teaspoonGinger pulp
1teaspoonGarlic pulp
16ouncesCanned tomatoes
teaspoonSalt
1poundsChicken; skinned, boned and Cubed
6tablespoonsButter
1tablespoonCorn oil
2mediumsOnions-sliced
2tablespoonsChopped fresh coriander
4tablespoonsLight cream
Coriander sprigs

Directions

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