150 ml plain yoghurt
50 gm 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
400 gm canned tomatoes
1 1/4 teaspoon tsp salt
1 kg chicken, skinned, boned and
6 tablespoon butter
1 tablespoon corn oil
2 medium onions-sliced
2 tablespoon chopped fresh coriander
4 tablespoon light cream
1 coriander sprigs
Directions: How to Cook Murgh Makhani (Butter Chicken)
Put the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside.
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.
Add the chicken mixture and stir-fry for 7-10 minutes.
Stir in about half the coriander and mix well.
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
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