Chicken Makhani (Butter Chicken)

• 1/4 pint yogurt, plain
• 1 teaspoon ginger crushed
• 1 teaspoon salt
• 1/4 teaspoon food coloring red
• 3 pounds chicken skinless, cut in, pieces
• 1 x vegetable oil
• 2 ounces butter
• 1 each cinnamon sticks 1 inch
• 6 each cloves
• 6 each cardamom seeds green
• 1 each bay leaves
• 1/4 pint sour cream
• 1/4 teaspoon saffron threads crushed
• 1/4 pint cream
• 1 x salt to taste
• 2 teaspoons almonds ground
• 1/4 teaspoon cornstarch
• 1 tablespoon ater

1. Mix yogurt, ginger, salt and red coloring and rub into chicken.
2. Let it marinate overnight.
3. Place in an ovenproof dish and brush with oil.
4. Bake in a 375F (190C) oven for 40 to 50 minutes.
5. Save the liquid, if any.
6. In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute.
7. Add sour cream and chicken liquid.
8. Add crushed saffron, and cream.
9. Cover and simmer gently for 5 to 6 minutes.
10. Add chicken pieces and adjust seasoning.
11. Add ground almonds.
12. Dissolve cornstarch in water and add to the chicken.
13. Let it thicken.
14. Cover and simmer for 3 to 4 minutes.
15. Remove from heat.
16. Serve with nan.

yogurt, ginger crushed, salt, food coloring red, chicken skinless, vegetable oil, butter, cinnamon sticks, cloves, cardamom seeds green, bay leaves, sour cream, cream, salt, almonds ground, cornstarch, ater

Taken from recipeland.com/recipe/v/chicken-makhani-butter-chicken-41609 (may not work)