Murgh Makhani (Indian Butter Chicken)

• 2 teaspoons dried chili pepper flakes
• 14 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 14 teaspoon ground cloves
• 1 12 teaspoons garam masala
• 1 12 teaspoons salt
• 1 12 teaspoons fresh ginger, grated
• 2 garlic cloves, crushed
• 5 roma tomatoes, seeded, diced
• 125 g natural yoghurt
• 500 g chicken breast fillets, chopped (skinless)
• 125 g butter
• 2 red capsicums, sliced
• 2 brown onions, thinly sliced
• 13 cup thickened cream
• 14 cup fresh coriander, chopped

1. mix the spices, salt, ginger, garlic, tomatoes and yogurt together in a large bowl.
2. add the chicken pieces and toss well to coat.
3. marinate in the refridgerator for 30 to 60 minutes.
4. melt the butter in a large frying pan over medium heat.
5. add the capsicums and onion and cook, stirring, until the onion softens.
6. add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
7. increase heat to medium- high and stir in the cream and coriander.
8. cook until mixture just begins to boil, stirring continuously.
9. serve immediately with rice.

chili pepper, ground cinnamon, ground nutmeg, ground cloves, garam masala, salt, fresh ginger, garlic, roma tomatoes, natural yoghurt, butter, red, brown onions, cream, fresh coriander

Taken from www.food.com/recipe/murgh-makhani-indian-butter-chicken-484802 (may not work)