Butter Chicken Murgh Makhani Recipe
Servings: 4
Ingredients
- 1/2 c. Plain lowfat yoghurt
- 2 ounce Grnd almonds
- 1 1/2 tsp Chilli pwdr
- 1/4 tsp Crushed bay leaves
- 1/4 tsp Grnd cloves
- 1/4 tsp Grnd cinnamon
- 1 tsp Garam masala
- 4 x Green cardamom pod
- 1 tsp Ginger pulp
- 1 tsp Garlic pulp
- 16 ounce Canned tomatoes
- 1 1/4 tsp Salt
- 1 lb Chicken, skinned, boned and Cubed
- 6 Tbsp. Butter
- 1 Tbsp. Corn oil
- 2 med Onions-sliced
- 2 Tbsp. Minced fresh coriander
- 4 Tbsp. Light cream Coriander sprigs
Directions
- 1. Put the lowfat yoghurt, grnd 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 lowfat yoghurt mix. Set aside.
- 3. Heat together the butter and oil in a medium karahi (wok) or possibly deep round-bottomed frying pan (skillet). Add in the onions and fry for about 3 min.
- 4. Add in the chicken mix and stir-fry for 7-10 min.
- 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 minced coriander and coriander springs.
- NOTES : Made this one
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 433 | |
| Calories from Fat 326 | 75% |
| Total Fat 36.95g | 46% |
| Saturated Fat 15.66g | 63% |
| Trans Fat 0.01g | |
| Cholesterol 108mg | 36% |
| Sodium 1091mg | 45% |
| Potassium 518mg | 15% |
| Total Carbs 9.86g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.5g | 3% |
| Protein 18.22g | 29% |
