Murgh Makhani (Butter Chicken)
150 ml plain yoghurt
50 g ground almonds
1 1/2 t chilli powder
1/4 t crushed bay leaves
1/4 t ground cloves
1/4 t ground cinnamon
1 t garam masala
4 green cardamom pod
1 t ginger pulp
1 t garlic pulp
400 g canned tomatoes
1 1/4 t Tsp salt
1 kg chicken, skinned, boned and cubed
6 T butter
1 T corn oil
2 md onions-sliced
2 T chopped fresh coriander
4 T light cream
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.