In a pestle and mortar, crush 3 Garlic clove and 1 tablespoon Fresh ginger with1 tablespoon Olive oil and 1 pinch Sea salt.
Heat 1 tablespoon Olive oil in a pan and add 300 g Chicken breast. Cook until browned all over, about 5 minutes.
Add 1 Onion until cooked, about 5 minutes.
Add the garlic/ginger paste and cook until golden brown, about 1 minute.
Add 400 g Chopped tomatoes, 3 Cardamom pods, 1 Bay leaf, 3 Cloves and1 teaspoon Cumin seeds. Cook for for 10 minutes.
Add 1 tablespoon Garam masala and 1 teaspoon Chilli powder, cook for a further 5 minutes.
Remove from the heat and remove the cardamom, cloves and bay leaf. Very slowly add 6 tablespoon Low fat yogurt and stir until mixed together.
Serve with rice or naan bread and sprinkle 2 tablespoon Fresh coriander (cilantro) on top (optional).
Notes
For a truly authentic Murgh Makhani, once the curry has finished cooking, stir in a teaspoon of dried funugreek leaves (sometimes called methi, or kasuri methi). Cover, and let the dish stand for 5-8 minutes.
You can use either oil or butter to cook with and either yogurt or butter in the sauce. Or a combination of either.
Alter the amount of chilli powder depending how hot you like your curries.