*  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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