Ingredients
- 1/4 pt Yogurt, plain
- 1 tsp Ginger, crushed
- 1 tsp Salt
- 1/4 tsp Red food colouring
- 3 lb Chicken, skinless, cut in pcs Oil
- 2 ounce Butter
- 1 x Cinnamon stick -- 1 inch
- 6 x Cloves
- 6 x Green cardamoms
- 1 x Bay leaf
- 1/4 pt Lowfat sour cream
- 1/4 tsp Saffron, crushed
- 1/4 pt Cream Salt, to taste
- 2 tsp Almonds, grnd
- 1/4 tsp Cornstarch
- 1 Tbsp. ,Water
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Butter Chicken (Chicken Makhani)
Servings: 4
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 min. Save the liquid, if any.
- In a saucepan, heat butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute. Add in lowfat sour cream and chicken liquid. Add in crushed saffron, and cream. Cover and simmer gently for 5-6 min.
- Add in chicken pcs and adjust seasoning. Add in grnd almonds.
- Dissolve cornstarch in water and add in to the chicken.
- Let it thicken. Cover and simmer for 3-4 min. 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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