Mild butter chicken (chicken makhani)

4 Servings

Ingredients

Quantity Ingredient
¼ pint Yogurt, plain
1 teaspoon Ginger, crushed
1 teaspoon Salt
¼ teaspoon Red food colouring
3 pounds Chicken, skinless; cut in pieces
Oil
2 ounces Butter
1 Cinnamon stick -- 1 inch
6 Cloves
6 Green cardamoms
1 Bay leaf
¼ pint Sour cream
¼ teaspoon Saffron; crushed
¼ pint Cream
Salt; to taste
2 teaspoons Almonds, ground
¼ teaspoon Cornstarch
1 tablespoon ;Water

Directions

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 in a 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.

NOTES : Orange food coloring can be used in place of the red.

Source: Indian Cooking by Lalita Ahmed Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Nov 15, 1997

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