Murgh Makhani (butter Chicken) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 pint: Yogurt, plain
1 tsp: Ginger, crushed
1 tsp: Salt,
1/4 tsp: Red food coloring,
3 lbs: Chicken, skinless, cut in pieces
Oil,
2 ounce: Butter,
1: Cinnamon stick, 1 inch
6 Cloves: ,
6: Green cardamoms,
1: Bay leaf,
1/4 pint: Sour cream,
1/4 tsp: Saffron, crushed
1/4 pint: Cream,
Salt, to taste
2 tsp: Almonds, ground
1/4 tsp: Cornstarch,
1 tbsp: , Water
Directions:
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.
NOTES : Orange food coloring can be used in place of the red.
Indian Cooking by Lalita Ahmed, 1984
Source from luhu.jp
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.
NOTES : Orange food coloring can be used in place of the red.
Indian Cooking by Lalita Ahmed, 1984
Source from luhu.jp