Murgh Makhani (Butter Chicken) Recipe
Servings: 4
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
- Â Â 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
- Â Â Salt, to taste
- 2 tsp Almonds, grnd
- 1/4 tsp Cornstarch
- 1 Tbsp. ,Water
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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 741 | |
| Calories from Fat 528 | 71% |
| Total Fat 59.23g | 74% |
| Saturated Fat 24.89g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 876mg | 37% |
| Potassium 584mg | 17% |
| Total Carbs 4.92g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.53g | 2% |
| Protein 45.83g | 73% |
