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