Murgh makhani (butter chicken)

4 servings

Ingredients

Quantity Ingredient
150 millilitres Plain yoghurt
50 grams Ground almonds
1½ teaspoon Chilli powder
¼ teaspoon Crushed bay leaves
¼ teaspoon Ground cloves
¼ teaspoon Ground cinnamon
1 teaspoon Garam masala
4 Green cardamom pod
1 teaspoon Ginger pulp
1 teaspoon Garlic pulp
400 grams Canned tomatoes
1¼ teaspoon Tsp salt
1 kilograms 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
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. Seve garnished with the remaining chopped coriander and coriander springs.

Compiled by I. Chaudhary-Gold Coast-Australia (July-95) Taste the World Submitted By IMRAN CHAUDHARY On 07-09-95

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