Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pt Yogurt, plain
1 t Ginger, crushed
1 t 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
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.
