Recipe - Butter Chicken Murgh Makhani

One half cup Plain yoghurt
2 ounce Ground almonds
1 One half teaspoon Chilli powder
One fourth teaspoon Crushed bay leaves
One fourth teaspoon Ground cloves
One fourth teaspoon Ground cinnamon
1 teaspoon Garam masala
4 Green cardamom pod
1 teaspoon Ginger pulp
1 teaspoon Garlic pulp
16 ounce Canned tomatoes
1 One fourth teaspoon Salt
1 pound Chicken; skinned, boned and
Cubed
6 tablespoon Butter
1 tablespoon Corn oil
2 md Onions cut or sliced up
2 tablespoon Chopped fresh coriander
4 tablespoon 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
roundbottomed frying pan (skillet). Add the onions and fry for about 3
minutes.

4. Add the chicken mixture and stirfry for 710 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. ChaudharyGold CoastAustralia

NOTES : Made this one

Recipe by: I. Chaudhary

Posted to recipeludigest by JoAnn joannr@pclink.com on Feb 09, 1998