Butter Chicken Or Chicken Makhani |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a delicious recipe for Butter Chicken which is very popular in India. Psssst... you've got to click on my chicken image to see what happens ;-) Ingredients:
1/4 pint yogurt, plain |
1 tsp. ginger, ground |
1 tsp. salt |
1/4 tsp. or a very quick dash of red food colouring |
3 lb. chicken, skinless and boneless cut into pieces |
oil |
2 oz. butter |
1 cinnamon stick -- 1 inch |
2-3 cloves |
3-4 green cardamoms |
1 bay leaf (optional) |
1/4 pint sour cream |
1/4 tsp. saffron, crushed |
1/4 pint cream |
salt and pepper to taste |
2 tsp. almonds, ground |
1/4 tsp. cornstarch |
1 tbsp. water |
Directions:
1. Mix 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.
4. Bake in a 375 degree oven for 40-50 minutes.
5. Save the liquid, if any.
6. In a saucepan, melt butter and gently fry cinnamon, cloves, cardamoms and bay leaf for 1 minute.
7. Add sour cream and chicken liquid.
8. Add crushed saffron, and cream.
9. Cover and simmer gently for 5-6 minutes.
10. Add chicken pieces and adjust seasoning.
11. Add ground almonds.
12. Dissolve cornstarch in water and add to the chicken.
13. Let it thicken.
14. Cover and simmer for 3-4 minutes.
15. Remove from heat.
16. Serve with nan.
17. Note: Nan makes a lovely accompaniment to this dish. Indian Cooking by Lalita Ahmed, 1984
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