Ingredients
- 1/4 pt Yogurt, plain
- 1 tsp Ginger, crushed
- 1 tsp Salt
- 1/4 tsp Red food coloring
- 3 lb Chicken, skinless, cut in pcs Oil
- 2 ounce Butter
- 1 x Cinnamon stick, 1"
- 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
scroll for more
Chicken Makhani (Butter Chicken)
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 F. oven for 40 to 50 min. Save the liquid, if any.
- In a saucepan, heat butter and fry cinnamon, cloves, cardamoms and bay leaf for one minute. Add in lowfat sour cream and chicken liquid. Add in crushed saffron, and cream. Cover and simmer gently for five or possibly six 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 three or possibly four min. Remove from the heat. Serve with nan.
- NOTES : Orange food coloring can be used in place of the red.
scroll for more
