Recipe#11811

Title: Butter Chicken 03

From: SAM.WARING@382-48-1.ima.infomail.com (SAM WARING) 
 Newsgroups: rec.food.recipes 
 Subject: Chicken Makhani (Butter Chicken) 
 Date: Sun, 22 Dec 1996 23:46:42 GMT 
 Message-ID: c05_9612221209@ima.infomail.com 

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"
 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
 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 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.
 NOTES: Orange food coloring can be used in place of the red.