Murgh Makhani (Butter Chicken) Recipe

Murgh Makhani (Butter Chicken) Recipe

Ingredients:

Salt
Oil
1 Tbsp of water
1/4 tsp of cornstarch
2 tsps of almonds; ground
1/4 pint of cream
1/4 tsp of saffron; crumbled
1/4 pint of sour cream
6 pods of cardamoms (green)
6 whole cloves
1 stick of cinnamn (1 inch)
2 ozs of butter
3 lbs of chicken; skins removed then cut into serving pieces
1/4 tsp of food color (red)
1 tsp of ginger; grated
1/4 pint of yogurt

Instructions:

Mix together red food color, salt, ginger and yogurt. Marinate chicken in this mixture overnight.

The following day, place inside a baking pan that has been greased using oil. Pop in the oven fifty minutes (375 degrees F). Reserve liquid.

Meanwhile, saute cinnamon, cardamom pods, Laurel leave and cloves. Include the soured cream, reserved liquid, saffron then whipping cream. Simmer five minutes. Include the baked chicken and almonds.

Using a small bowl, mix together cornstarch and water then decant onto your chicken. Cook until the sauce thickens in consistency then simmer five minutes more. Best served alongside nan.

>> Murgh Makhani (Butter Chicken)Recipe