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Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it
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marinate overnight.
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Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven
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for 40-50 minutes. Save the liquid, if any.
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In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf
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for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and
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cream. Cover and simmer gently for 5-6 minutes. Add chicken pieces and
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adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add
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to the chicken.
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Let it thicken. Cover and simmer for 3-4 minutes. Remove from heat. Serve
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with nan.
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Serving Ideas : Nan makes a pleasant accompaniment to this dish.
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NOTES : Orange food coloring can be used in place of the red.
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Indian Cooking by Lalita Ahmed, 1984
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From: "Imran C." Date: 08 Jan 97 Eat-L List (Recipes
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And Food Folklore) =C4
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Posted to MM-Recipes Digest by "Rfm" on Oct 09, 98
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