Title: Chicken Makhani (Butter Chicken)
Categories: Chicken Indian
Yield: 4 Servings

1/4	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 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

* Sam Waring * waring@infomail.com * sjwaring@ci.austin.tx.us Subj: TANDOORI STYLE CHICKEN Date: 95-09-16 08:31:37 EST From: Mrarchway By Mrarchway on

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