Chicken Makhani (Butter Chicken)

CHICKEN MAKHANI (BUTTER CHICKEN)

4 Preparation Time :

Categories : Poultry Indian

Amount Measure Ingredient -- Preparation Method -- -- --

1/4 pt Yogurt, plain

1 t Ginger, crushed

1 t Salt

1/4 ts Red food coloring

3 lb Chicken, skinless -- cut in

-pieces

Oil

2 oz Butter

1 Cinnamon stick --

1 inch

6 Cloves

6 Green cardamoms

1 Bay leaf

1/4 pt Sour cream

1/4 ts Saffron -- crushed

1/4 pt Cream

Salt -- to taste

2 ts Almonds, ground

1/4 ts Cornstarch

1 tb -- Water

Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.

Place in an ovenproof dish and brush with oil. Bake

375 degree oven for 40-50 minutes. Save the

liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves,

cardamoms and bayleaf for 1 minute. Add sour cream

and chicken liquid. Add crushed saffron, and cream.

Cover and simmer gently for 5-6 minutes. Add chicken

pieces and adjust seasoning. Add ground almonds.

Dissolve cornstarch in water and add to the chicken.

Let it thicken. Cover and simmer for 3-4 minutes.

Remove from heat. Serve with nan.

Serving Ideas: Nan makes a pleasant accompaniment to

this dish.

Indian Cooking by Lalita

Ahmed, 1984 - - - - - - - - - - - - - - - - - -