Chicken Makhani     


DescriptionButter Chicken
Curry TypeChicken
StrengthMild
DifficultyUnknown
SourceIndian Cooking by Lalita Ahmed, 1984
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4
Ingredients1/4 pt Yogurt, plain
1 ts Ginger, crushed
1 ts Salt
1/4 ts Red food coloring
3 lb Chicken, skinless; cut in pieces
Oil
2 oz Butter
1 Cinnamon stick, 1"
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 T Water
InstructionsMix 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 minutes. Save the liquid, if any.
In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for one minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for five or six 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 three or four minutes. Remove from the heat. Serve with nan.
NotesOrange food coloring can be used in place of the red.
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