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Mild Butter Chicken (Chicken Makhani)
4 Servings
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Mild Butter Chicken (Chicken Makhani) Ingredients
1/4 pt
Yogurt
, plain
6 Green
cardamom
s
1 ts
Ginger
, crushed
1
Bay leaf
1 ts
Salt
1/4 pt
Sour cream
1/4 ts Red food colouring
1/4 ts
Saffron
; crushed
3 lb
Chicken
, skinless; cut in
1/4 pt
Cream
Oil
Salt
; to taste
2 oz
Butter
2 ts
Almond
s, ground
1
Cinnamon
stick -- 1 inch
1/4 ts
Cornstarch
6
Cloves
1 tb ;Water
Instructions for Mild Butter Chicken (Chicken Makhani)
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 - Prodigys Recipe Exchange Newsletter by "I. Chaudhary"
on Nov 15, 1997
Main Ingredient:
Chicken
Cuisine:
Indian
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Ingredient Insight - look inside this recipe
Almond
Butter
Cardamom
Chicken
Cinnamon
Cloves
Cornstarch
Cream
Ginger
Saffron
Salt
Sour cream
Yogurt
Indian
Poultry
Corn
Chicken
Sour cream
Cream
Butter
Ginger
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