Butter Chicken Murgh Makhani Recipe

click to rate
0 votes | 2161 views
Servings: 4

Ingredients

Cost per serving $1.49 view details

Directions

  1. 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. 2. Put the chicken into a large mixing bowl and pour over the lowfat yoghurt mix. Set aside.
  3. 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. 4. Add in the chicken mix and stir-fry for 7-10 min.
  5. 5. Stir in about half the coriander and mix well.
  6. 6. Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining minced coriander and coriander springs.
  7. NOTES : Made this one

Toolbox

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Languages

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%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment