Butter Chicken (Chicken Makhani)

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Try this Butter Chicken (Chicken Makhani) recipe, or contribute your own. "Chicken" and "Indian" are two of the tags cooks chose for Butter Chicken (Chicken Makhani).

Yield: 4 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Chicken

(5, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Original recipe makes 4

1/4 ptYogurt, plain

1 tsGinger; crushed

1 tsSalt

1/4 tsRed food colouring

3 lbChicken, skinless

Vegetable oil

2 ozButter

1 1-inch stickCinnamon

6 Cloves

6 Green cardamoms

1 Bay leaf

1/4 ptSour cream

1/4 tsSaffron; crushed

1/4 ptCream

Salt; to taste

2 tsAlmonds; ground

1/4 tsCornstarch

1 tbWater

Butter Chicken (Chicken Makhani) Preparation

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. Indian Cooking by Lalita Ahmed, 1984 From: "Imran C." Date: 08 Jan 97 Eat-L List (Recipes And Food Folklore) =C4 Posted to MM-Recipes Digest by "Rfm" on Oct 09, 98