Chicken Makhani (Butter Chicken)

Yields:	4 servings
Rate this Recipe

	Preparation	8 hours
	Cooking	1 hours
	Ready In	9 hours

Be the first to add a photo of this recipe!

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	1 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		ater

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.