Murgh Makhani (Butter Chicken)
Yield
4 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pint |
yogurt, plain
|
*
|
| 1 | teaspoon |
ginger
crushed |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
food coloring
red |
*
|
| 3 | pounds |
chicken
skinless, cut in pieces |
|
| 1 | x |
vegetable oil
|
*
|
| 2 | ounces |
butter
|
|
| 1 | each |
cinnamon sticks
one inch |
*
|
| 6 | each |
cloves
|
*
|
| 6 | each |
cardamom seeds
green |
*
|
| 1 | each |
bay leaves
|
*
|
| ¼ | pint |
sour cream
|
*
|
| ¼ | teaspoon |
saffron threads
crushed |
*
|
| ¼ | pint |
cream
|
*
|
| 1 | x |
salt
to taste |
*
|
| 2 | teaspoons |
almonds
ground |
|
| ¼ | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
yogurt, plain
|
*
|
| 5 | ml |
ginger
crushed |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
food coloring
red |
*
|
| 1.4 | kg |
chicken
skinless, cut in pieces |
|
| 1 | x |
vegetable oil
|
*
|
| 57.8 | ml/g |
butter
|
|
| 1 | each |
cinnamon sticks
one inch |
*
|
| 6 | each |
cloves
|
*
|
| 6 | each |
cardamom seeds
green |
*
|
| 1 | each |
bay leaves
|
*
|
| 118 | ml |
sour cream
|
*
|
| 1.3 | ml |
saffron threads
crushed |
*
|
| 118 | ml |
cream
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1E+1 | ml |
almonds
ground |
|
| 1.3 | ml |
cornstarch
|
|
| 15 | ml |
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℉ (190℃) oven for 40 to 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 to 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 to 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.
