Chicken makhani (butter chicken)

Yield: 4 Servings

Ingredients:

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

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. Indian Cooking by Lalita Ahmed 1984