| 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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