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Receta Murgh Makhani (Butter Chicken)
by Global Cookbook

Murgh Makhani (Butter Chicken)
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Ingredientes

  • 1/4 pt Yogurt, plain
  • 1 tsp Ginger, crushed
  • 1 tsp Salt
  • 1/4 tsp Red food coloring
  • 3 lb Chicken, skinless, cut in pcs
  •     Oil
  • 2 ounce Butter
  • 1 x Cinnamon stick -- 1 inch
  • 6 x Cloves
  • 6 x Green cardamoms
  • 1 x Bay leaf
  • 1/4 pt Lowfat sour cream
  • 1/4 tsp Saffron, crushed
  • 1/4 pt Cream
  •     Salt, to taste
  • 2 tsp Almonds, grnd
  • 1/4 tsp Cornstarch
  • 1 Tbsp. ,Water

Direcciones

  1. Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.
  2. Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 min. Save the liquid, if any.
  3. In a saucepan, heat butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute. Add in lowfat sour cream and chicken liquid. Add in crushed saffron, and cream. Cover and simmer gently for 5-6 min. Add in chicken pcs and adjust seasoning. Add in grnd almonds. Dissolve cornstarch in water and add in to the chicken.
  4. Let it thicken. Cover and simmer for 3-4 min. Remove from heat. Serve with nan.
  5. Serving Ideas : Nan makes a pleasant accompaniment to this dish.
  6. NOTES : Orange food coloring can be used in place of the red.