Chicken Makhani (Butter Chicken)
chicken, indian
1/4 pint yogurt, plain
1 teaspoon ginger, crushed
1 teaspoon salt
1/4 teaspoon red food coloring
3 lb chicken, skinless; cut in pieces
1 oil
2 oz butter
1 cinnamon stick, 1
6 cloves
6 green cardamoms
1 bay leaf
1/4 pint sour cream
1/4 teaspoon saffron; crushed
1/4 pint cream
1 salt; to taste
2 teaspoon almonds, ground
1/4 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 F. oven for 40 to 50 minutes. Save the liquid, if any.
In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for one minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for five or six 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 three or four minutes. Remove from the heat. Serve with nan.
NOTES : Orange food coloring can be used in place of the red.
Indian Cooking by Lalita Ahmed, 1984
Yield: 4 servings