Butter Chicken Murgh Makhani
In a blender, place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and lemon juice, mix until uniform.
Place this mixture in a bowl, add the chicken pieces and mix well. Set aside for an hour.
In a large wok, melt half of the the ghee together with the half of the corn oil.
Add the chicken (reserve the marinade) and stir fry until the golden brown all sides. Set aside.
Melt the rest of the ghee together with the rest of the oil, add the onions and fry for around 3 minutes.
Add the reserved marinade and simmer for 7 minutes.
Stir in the coriander and mix well.
Stir in the cream, bring it to a boil.
Add the pieces and stir through the sauce, bring it to a boil.
Serve garnished with the coriander sprigs, rice or Naan Bread.