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| Butter Chicken Murgh Makhani Recipe |
Category: Chicken
Rating:
N/A
Servings: 4
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Ingredients
1/2 cup plain yoghurt
2 oz ground almonds
1 1/2 teaspoon chilli powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pod
1 teaspoon ginger pulp
1 teaspoon garlic pulp
16 oz canned tomatoes
1 1/4 teaspoon salt
1 lb chicken; skinned, boned and cubed
6 tablespoon butter
1 tablespoon corn oil
2 medium onions-sliced
2 tablespoon chopped fresh coriander
4 tablespoon light cream
1 coriander sprigs
Cooking 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
chicken
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