|¼ pint||Yogurt, plain|
|1 teaspoon||Ginger, crushed|
|¼ teaspoon||Red food colouring|
|3 pounds||Chicken, skinless; cut in pieces|
|1||Cinnamon stick -- 1 inch|
|¼ pint||Sour cream|
|¼ teaspoon||Saffron; crushed|
|Salt; to taste|
|2 teaspoons||Almonds, ground|
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.
NOTES : Orange food coloring can be used in place of the red.
Source: Indian Cooking by Lalita Ahmed Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Nov 15, 1997
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