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  • Murgh Makhani (Butter Chicken)

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    Murgh Makhani (Butter Chicken)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 pt Yogurt, plain
    • 1 tsp Ginger, crushed
    • 1 tsp Salt
    • 1/4 tsp Red food coloring
    • 3 lb Chicken, skinless, cut in pcs
    •     Oil
    • 2 ounce Butter
    • 1 x Cinnamon stick -- 1 inch
    • 6 x Cloves
    • 6 x Green cardamoms
    • 1 x Bay leaf
    • 1/4 pt Lowfat sour cream
    • 1/4 tsp Saffron, crushed
    • 1/4 pt Cream
    •     Salt, to taste
    • 2 tsp Almonds, grnd
    • 1/4 tsp Cornstarch
    • 1 Tbsp. ,Water

    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 min. Save the liquid, if any.
    3. In a saucepan, heat butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute. Add in lowfat sour cream and chicken liquid. Add in crushed saffron, and cream. Cover and simmer gently for 5-6 min. Add in chicken pcs and adjust seasoning. Add in grnd almonds. Dissolve cornstarch in water and add in to the chicken.
    4. Let it thicken. Cover and simmer for 3-4 min. Remove from heat. Serve with nan.
    5. Serving Ideas : Nan makes a pleasant accompaniment to this dish.
    6. NOTES : Orange food coloring can be used in place of the red.

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