mild butter chicken (chicken makhani)
| Measure | 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 |
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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