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 Indian Chicken Makhani
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Ingredients:
1/4 pint yogurt, plain
1 teaspoon ginger, crushed
1 teaspoon salt
1/4 teaspoon red food coloring
3 lb chicken, skinless; cut in pieces
1 oil
2 oz butter
1 cinnamon stick -- 1 inch
6 cloves
6 green cardamoms
1 bay leaf
1/4 pint sour cream
1/4 teaspoon saffron; crushed
1/4 pint cream
1 salt; to taste
2 teaspoon almonds, ground
1/4 teaspoon cornstarch
1 tablespoon ; 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. |
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