Butter Chicken Murgh Makhani

4 Servings

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Butter Chicken Murgh Makhani Ingredients

1/2 c Plain yoghurt	16 oz Canned tomatoes
2 oz Ground almonds	1 1/4 ts Salt
1 1/2 ts Chilli powder	1 lb Chicken; skinned, boned and
1/4 ts Crushed bay leaves	6 tb Butter
1/4 ts Ground cloves	1 tb Corn oil
1/4 ts Ground cinnamon	2 md Onions-sliced
1 ts Garam masala	2 tb Chopped fresh coriander
4 Green cardamom pod	4 tb Light cream
1 ts Ginger pulp	Coriander sprigs
1 ts Garlic pulp

Instructions for Butter Chicken Murgh Makhani

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 on Feb 09, 1998

Main Ingredient: ChickenCuisine: Uncategorized