Name: Chicken Makhani (Butter Chicken)
Ingredients: 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; Indian Cooking by Lalita Ahmed, 1984

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Indian	Poultry, Indian	4	Servings

INGREDIENTS

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
		Indian Cooking by Lalita Ahmed, 1984

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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