1/4 pt Yogurt, plain
1 tsp Ginger, crushed
1 tsp Salt
1/4 tsp 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 tsp Saffron, crushed
1/4 pt Cream
Salt, to taste
2 tsp Almonds, ground
1/4 tsp Cornstarch
1 tbsp ;Water
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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.
Indian Cooking by Lalita Ahmed, 1984
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