Free Recipe Murgh Makhani (Butter Chicken) 2
Recipe Type: I Recipes
Recipe Preparation: boil
Cooking Ingredients for Murgh Makhani (Butter Chicken) 2 Recipe
150 ml Plain yoghurt
50 g 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
400 g Canned tomatoes
1-1/4 ts Tsp salt
1 kg 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
Murgh Makhani (Butter Chicken) 2 Preparation
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. Compiled by I. Chaudhary-Gold Coast-Australia Posted to MM-Recipes Digest by Rfm <Robert-Miles@usa.net> on Oct 09, 98
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Murgh Makhani (Butter Chicken) 2?
If you know a better Murgh Makhani (Butter Chicken) 2 Recipe please comment below.