Chicken makhani (butter chicken)

Main Ingredient: Poultry Chicken
Cuisine: Indian Central Asian
Yield:

Chicken makhani (butter chicken) ingredients

1⁄4 pt Yogurt, plain
1 t Ginger, crushed
1 t Salt
1⁄4 t Red food coloring
3 lb Chicken, skinless, cut in
-pieces
Oil
2 oz butter
1 Cinnamon stick -- 1 inch
6 cloves
6 Green cardamoms
1 Bay leaf
1⁄4 pt Sour cream
1⁄4 t Saffron, crushed
1⁄4 pt Cream
Salt, to taste
2 t Almonds, Ground
1⁄4 t Cornstarch
1 T water

Cooking Chicken makhani (butter chicken)

1. Mixi yogurt, ginger, salt and red coloring and rub into chicken.
2. Let it marinate overnight.
3. Place in an ovenproof dish and brush with oil. Bakei in a 375 degree oven for 40-50 minutes.
4. Save the liquid, if any. In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute.
5. Add sour cream and chicken liquid.
6. Add crushed saffron, and cream.
7. Cover and simmer gently for 5-6 minutes.
8. Add chicken pieces and adjust seasoning.
9. Add ground almonds.
10. Dissolve cornstarch in water and add to the chicken.
11. Let it thicken.
12. Cover and simmer for 3-4 minutes.
13. Remove from heat.
14. Serve with nan. Serving ideas: nan makes a pleasant accompaniment to this dish.