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
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 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.
Indian Cooking by Lalita Ahmed, 1984
Servings: 4 servings
Chicken Makhani (Butter Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Experts have proved the existance of recipes far back into the distant past, in truth as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these early cook books were just basic pictorial instructions for food preparation.
As our culinary historical trip moves on a few more years there were a couple of interesting cookery books which appeared in the 14th Century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of food on the menus of the rich people of that period. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from the East, such as basil and coriander. These new spices and herbs led to an eruption in cookery books, some of which still exist in academic collections. Like it or not, the introduction of television gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Chicken Makhani (Butter Chicken) recipe.
