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
2 oz butter
1 cinnamon stick -- 1 inch
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
Directions: How to Cook Chicken Makhani (Butter Chicken)
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
Recent comments and reviews for this recipe:
| sasho rose writes:|
we never used food coloring... so this way of making it sounds alittle sceptical...
Posted on 14 Feb 2010, 16:20 ET
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