|
Ingredients
|
Quantity
|
|
Plain yogurt
|
¼ pint
|
|
Ginger – grated
|
1 tsp
|
|
Salt
|
1 tsp
|
|
Chicken breast halves without skin – cut in
1” pieces
|
3 pounds
|
|
Oil
|
|
|
Butter
|
2 ounces
|
|
Cinnamon stick (1”)
|
1 piece
|
|
Whole cloves
|
6
|
|
Cardamom (whole)
|
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.
