Side Pannel
Chicken Makhani (Butter Chicken)
Chicken Makhani (Butter Chicken)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian, Poultry
Ingredients List
- 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
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.
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.
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