Recipe for Murgh Makhani (Butter Chicken) 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
150 ml Plain yoghurt
50 gm Ground almonds
1/2 tsp Chilli powder
1/4 tsp Crushed bay leaves
1/4 tsp Ground cloves
1/4 tsp Ground cinnamon
1 tsp Garam masala
4 x Green cardamom pod
1 tsp Ginger pulp
1 tsp Garlic pulp
400 gm Canned tomatoes
1/4 tsp Tsp salt
1 kg Chicken, skinned, boned and
Cubed
6 tbl Butter
1 tbl Corn oil
2 med Onions-sliced
2 tbl Chopped fresh coriander
4 tbl Light cream
Instructions:
Instructions: 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.

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