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Murgh Makhani (Butter Chicken)

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      Title: MURGH MAKHANI (BUTTER CHICKEN)
 Categories: Chicken, Indian
      Yield: 4 Servings
 
    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
 
  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
 
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