Butter Chicken Murgh Makhani Recipe

• 1/2 c. Plain lowfat yoghurt
• 2 ounce Grnd almonds
• 1 1/2 tsp Chilli pwdr
• 1/4 tsp Crushed bay leaves
• 1/4 tsp Grnd cloves
• 1/4 tsp Grnd cinnamon
• 1 tsp Garam masala
• 4 x Green cardamom pod
• 1 tsp Ginger pulp
• 1 tsp Garlic pulp
• 16 ounce Canned tomatoes
• 1 1/4 tsp Salt
• 1 lb Chicken, skinned, boned and Cubed
• 6 Tbsp. Butter
• 1 Tbsp. Corn oil
• 2 med Onions-sliced
• 2 Tbsp. Minced fresh coriander
• 4 Tbsp. Light cream Coriander sprigs

1. 1.
2. Put the lowfat yoghurt, grnd almonds, all the dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly.
3. 2.
4. Put the chicken into a large mixing bowl and pour over the lowfat yoghurt mix.
5. Set aside.
6. 3.
7. Heat together the butter and oil in a medium karahi (wok) or possibly deep round-bottomed frying pan (skillet).
8. Add in the onions and fry for about 3 min.
9. 4.
10. Add in the chicken mix and stir-fry for 7-10 min.
11. 5.
12. Stir in about half the coriander and mix well.
13. 6.
14. Pour over the cream and stir in well.
15. Bring to the boil.
16. Serve garnished with the remaining minced coriander and coriander springs.
17. NOTES : Made this one

yoghurt, almonds, chilli pwdr, bay leaves, cloves, cinnamon, garam masala, green cardamom, ginger pulp, garlic, tomatoes, salt, chicken, butter, corn oil, onions, fresh coriander, light cream coriander sprigs

Taken from cookeatshare.com/recipes/butter-chicken-murgh-makhani-95395 (may not work)