|
Ingredients
|
Quantity
|
|
Yoghurt – plain
|
¼ pint
|
|
Ginger – crushed
|
1 tsp
|
|
Salt
|
1 tsp
|
|
Red food coloring
|
¼ tsp
|
|
Chicken – skinless, cut in pieces
|
3 pounds
|
|
Oil
|
|
|
Butter
|
2 ounces
|
|
Cinnamon stick – 1’ long
|
1
|
|
Whole cloves
|
6
|
|
Whole green cardamoms
|
6
|
|
Bay leaf
|
1
|
|
Sour cream
|
¼ pint
|
|
Saffron – crushed
|
¼ tsp
|
|
Cream
|
¼ pint
|
|
Salt
|
to taste
|
|
Almonds – ground
|
2 tsp
|
|
Cornstarch
|
¼ tsp
|
|
Water
|
1 tbsp
|
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
bay leaf for 1 minute. Add sour cream and chicken liquid.
Add crushed saffron, and cream. Cover and simmer gently for 5-6
minutes. 5. 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.
Serving
Ideas: Serve with Naan and Pilau
rice
