Butter Chicken (Chicken Makhani)

Course : Curry
Serves: 4
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Ingredients:

1/4 pint yogurt -- plain
1 teaspoon ginger -- crushed
1 teaspoon salt
1/4 teaspoon red food coloring
3 pounds chicken -- skinless, cut in pieces
1 tablespoons oil
2 ounces butter
1 stick cinnamon stick -- 1 inch long
6 whole cloves
6 whole green cardamoms
1 piece bay leaf
1/4 pint sour cream
1/4 teaspoon saffron -- crushed
1/4 pint cream
1 teaspoon salt -- to taste
2 teaspoons almonds -- ground
1/4 teaspoon cornstarch
1 tablespoon water
 

Preparation / Directions:

1. Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight. 2. Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any. 3. In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 minute. Add sour cream and chicken liquid. 4. Add crushed saffron, and cream. Cover and simmer gently for 5-6 minutes. 5. Add chicken pieces and adjust seasoning. Add ground almonds. 6. Dissolve cornstarch in water and add to the chicken. 7. Let it thicken. Cover and simmer for 3-4 minutes.


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  (5 3/4 Stars!)
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