Murgh Makhani (Butter Chicken)

Chicken Recipes 'To-Go'

Chicken Curry Recipes

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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 pieces
1 oil
2 oz butter
1 cinnamon stick -- 1 inch
6 cloves
6 green cardamoms
1 bay leaf
1/4 pt sour cream
1/4 tsp saffron, crushed
1/4 pt cream
1 salt, to taste
2 tsp almonds, ground
1/4 tsp cornstarch
1 tbsp ; water

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.

NOTES : Orange food coloring can be used in place of the red.

Indian Cooking by Lalita Ahmed, 1984

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

“Young children and chickens would ever be eating.” Thomas Tusser, English author (1524-1580). 'Points of Huswifery'