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Title: Butter Chicken (Chicken Makhani) Categories: Indian, Chicken Yield: 4 Servings 1/4 pt Yogurt, plain 1 ts Ginger, crushed 1 ts Salt 1/4 ts Red food colouring 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. NOTES : Orange food coloring can be used in place of the red. Indian Cooking by Lalita Ahmed, 1984 From: "Imran C." Date: 08 Jan 97 Eat-L List (Recipes And Food Folklore) =C4 Posted to MM-Recipes Digest by "Rfm" |