Title: Butter chicken murgh makhani
 Categories: Chicken
      Yield: 4 Servings
 
    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
 
  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