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Preparation Time: 15 minutes preparation. 2-3 hours marinate
Cooking Time: 35 minutes
Servings: 4


3cm piece root ginger, peeled, roughly chopped
3 cloves garlic, peeled, roughly chopped
1 green chilli, deseeded, roughly chopped
40g (1½ oz) ground almonds
2 tomatoes, skinned and flesh chopped
2 teaspoons tomato puree
½ teaspoon salt
100ml plain (natural) yoghurt
1 teaspoon ground cinnamon or ½ nutmeg, grated
1 teaspoon chilli powder
1 teaspoon ground fennel
1 teaspoon garam masala
500g (1lb 4oz) skinless chicken, chopped into large
bite size pieces
25g (1oz) butter and 1 tablespoon vegetable oil
2 bay leaves
2 cardamom pods, crushed
2 cloves
2 onions, peeled and diced
100ml (¼ pint) semi-skimmed milk
1 handful coriander leaves, chopped


1. In a blender blitz the following ingredients to make
the marinade: ginger, garlic, green chilli, ground
almonds, tomatoes, tomato puree and salt. Pour into
a large bowl. Stir in the yoghurt and ground spices –
cinnamon (or nutmeg), chilli powder, fennel and
garam masala. Add the chicken pieces and stir well
to combine. Cover with cling film and marinate in the
fridge preferably overnight or for 2-3 hours.
2. Melt the butter and oil together in a heavy based
shallow pan. Add the whole spices and fry for 30
seconds until fragrant.
3. Add the onion and fry gently for 8-10 minutes until
soft and translucent.
4. Add the chicken and all the marinating juices. Fry for
10 minutes over a medium heat.
5. Cover and simmer on a low heat for a further 15
minutes, stirring occasionally. When the mixture has
thickened and the oil starts to rise to the surface, add
the milk and stir well.
6. Sprinkle over the coriander leaves before serving.
7. Serve with rice, pilau rice or naan bread.

Murgh Makhani buttery chicken curry in a dish on a black background