Free Recipe Butter Chicken Murgh Makhani
Recipe Type: Free Chicken Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Butter Chicken Murgh Makhani Recipe
1/2 c Plain yoghurt
2 oz Ground almonds
1-1/2 ts Chilli powder
1/4 ts Crushed bay leaves
1/4 ts Ground cloves
1/4 ts Ground cinnamon
1 ts Garam masala
4 Green cardamom pod
1 ts Ginger pulp
1 ts Garlic pulp
16 oz Canned tomatoes
1-1/4 ts Salt
1 lb Chicken; skinned, boned and
-Cubed
6 tb Butter
1 tb Corn oil
2 md Onions-sliced
2 tb Chopped fresh coriander
4 tb Light cream
Coriander sprigs
Butter Chicken Murgh Makhani Preparation
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. Serve garnished with the remaining chopped coriander and coriander springs. Compiled by I. Chaudhary-Gold Coast-Australia NOTES : Made this one Recipe by: I. Chaudhary Posted to recipelu-digest by JoAnn <joannr@pclink.com> on Feb 09, 1998
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