Title: Chicken Makhani (Butter Chicken)
Categories: Poultry, Indian
Yield: 4 Servings

1/4 pt Yogurt, plain
1 ts Ginger, crushed
1 ts 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 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.

Indian Cooking by Lalita Ahmed, 1984

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini