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CATEGORY CUISINE TAG YIELD
Meats, Dairy Indian Chicken, Indian 4 Servings

INGREDIENTS

1/4 pt Yogurt, plain
1 t Ginger, crushed
1 t Salt
1/4 t 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 t Saffron, crushed
1/4 pt Cream
Salt, to taste
2 t Almonds, ground
1/4 t Cornstarch
1 T Water

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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