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Murgh Makhani (Butter Chicken)

Yields:4 servings
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Recipe Cooking TimePreparation10 minutes
Cooking60 minutes
Ready In70 minutes
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Ingredients

1/4 pint yogurt, plain
1 teaspoon ginger crushed
1 teaspoon salt
1/4 teaspoon food coloring red
3 pounds chicken skinless, cut in pieces
1 x vegetable oil
2 ounces butter
1 each cinnamon stick one inch
6 each cloves
6 each cardamom seeds green
1 each bay leaf
1/4 pint sour cream
1/4 teaspoon saffron crushed
1/4 pint cream
1 x salt to taste
2 teaspoons almonds ground
1/4 teaspoon cornstarch
1 tablespoon water

Directions

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.

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scatter1

Member Review

*****

Meat Marinade

great recipe, tried it, loved it.

Reviewed by scatter1