*  Exported from  MasterCook  *
 
                      CHICKEN MAKHANI (BUTTER CHICKEN)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   pt           Yogurt, plain
    1       t            Ginger, crushed
    1       t            Salt
      1/4   ts           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   ts           Saffron -- crushed
      1/4   pt           Cream
                         Salt -- to taste
    2       ts           Almonds, ground
      1/4   ts           Cornstarch
    1       tb            -- Water
 
   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 minutes.  Save the
   liquid, if any.
   
   In a saucepan, melt butter and fry cinnamon, cloves,
   cardamoms and bayleaf for 1 minute.  Add sour cream
   and chicken liquid.  Add crushed saffron, and cream.
   Cover and simmer gently for 5-6 minutes. Add chicken
   pieces and adjust seasoning.  Add ground almonds.
   Dissolve cornstarch in water and add to the chicken.
   
   Let it thicken.  Cover and simmer for 3-4 minutes.
   Remove from heat. Serve with nan.
   
   Serving Ideas:  Nan makes a pleasant accompaniment to
   this dish.
   
                            Indian Cooking by Lalita
   Ahmed, 1984
  
 
 
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