Recipe by Rajiv Anand of Santa Clara, US
A very popular dish in both North and south Indian cuisine. It's very rich and should be taken in moderate quantities by weight watchers.
- ¼ pint Sour Cream
- 1 tsp Ginger, crushed
- ¼ tsp Food Color, Red
- 3 lbs. Chicken, skinless, cut into pieces
- 2 ozs. Butter
- 1 piece Cinnamon, 1 inch
- 6 nos. Cloves
- 6 nos. Cardamom
- 1 leaf Bay leaves
- ¼ pint Yoghurt
- ¼ tsp Saffron, crushed
- ¼ pint Raw Cream
- 2 tsps. Almonds, ground
- ¼ tsp Corn Flour
- Vegetable Oil for garnishing
- Salt to taste
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.
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.