| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Indian | Indian, Poultry | 4 | Servings |
INGREDIENTS
| 1/4 | pt | Yogurt, plain |
| 1 | ts | Ginger, crushed |
| 1 | ts | Salt |
| 1/4 | ts | Red food colouring |
| 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 | ts | Saffron; crushed |
| 1/4 | pt | Cream |
| Salt; to taste | ||
| 2 | ts | Almonds, ground |
| 1/4 | ts | Cornstarch |
| 1 | tb | ;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. Source: Indian Cooking by Lalita Ahmed Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <[email protected]> on Nov 15, 1997
A Message from our Provider:
“Jesus is my Lifeguard!”