Chicken Makhani (Butter Chicken)

Ready in 1 hour

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1/4 pt Cream
1/4 ts Saffron; crushed
1 ts Ginger, crushed
1 tb Water
6 Cloves
2 ts Almonds, ground
1/4 ts Cornstarch
6 Green cardamoms
1/4 ts Red food coloring
Salt; to taste
1 Cinnamon stick -- 1 inch
1/4 pt Yogurt, plain
1 ts Salt
3 lb Chicken, skinless; cut in
Vegetable oil
1/4 pt Sour cream
2 oz Butter
1 Bay leaf

Original recipe makes 4 Servings



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

Calories Per Serving: 471 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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