Chicken Makhani

Disclaimer: I’m not happy with this recipe and haven’t done much with it.

The tandoori chicken brings some of the fire to this dish—hence the paucity of spices.

Serves 8-12

Ingredients

	4 lbs	tandoori chicken (see recipe)
	8 oz	butter (preferably ghee)
	1 stick	cinnamon, ground
	8	cloves, ground
	10 pods	green cardamom, seed ground
	1	bay leaf
	1 tsp	garam masala
	1 tsp	coriander
	¼ tsp	crushed saffron
	1 cup	heavy cream
	—	salt to taste
	2 tbsp	ground almonds
	½ tsp	cornstarch dissolved in 1 tbsp of water

Preparation

1. In saucepan, melt butter and sauté cinnamon, cloves, cardamoms, bay leaf, garam masala and coriander for 1-2 minutes. If not using ghee, be careful not to burn butter solids.

2. If tandoori chicken was baked in an oven (for want of a proper tandoor), add any left-over drippings.

3. Add saffron, and ½ of cream; cover and simmer gently (at very low heat) for 4 minutes.

4. Add the cooked chicken and adjust salt.

5. Add ground almonds, cornstarch mixture and remaining cream.

6. Let thicken; cover and simmer gently for 3-4 minutes. Be careful not to curdle the cream by overcooking.

7. Serve hot with rice and naan.