Recipe#11810

Title: Butter Chicken 02

From: imranc@onthenet.com.au (I. Chaudhary) 
 Newsgroups: rec.food.cooking 
 Subject: INDIAN: Murgh Makhani (Butter Chicken) 
 Date: Tue, 12 Nov 1996 00:59:38 GMT 
 Message-ID: <3287cbcb.7608430@news.OntheNet.com.au> 

4 servings
 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
 coriander sprigs
 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.