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  • 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, D, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 pint yogurt , plain

  2. 1 tsp. ginger , ground

  3. 1 tsp. salt

  4. 1/4 tsp. or a very "quick" dash of red food colouring

  5. 3 lb. chicken , skinless and boneless cut into pieces

  6. oil

  7. 2 oz. butter

  8. 1 cinnamon stick --

  9. 1 inch

  10. 2-3 cloves

  11. 3-4 green cardamoms

  12. 1 Bay leaf

  13. 1/4 pint sour cream

  14. 1/4 tsp. saffron , crushed

  15. 1/4 pint cream

  16. salt and pepper to taste

  17. 2 tsp. almonds , ground

  18. 1/4 tsp. cornstarch

  19. 1 Tbsp. water

Instructions Jump to Ingredients ↑

  1. Mix yogurt, ginger, salt and red coloring and rub into chicken.

  2. Let it marinate overnight.

  3. Place in an ovenproof dish and brush with oil.

  4. Bake in a 375 degree oven for 40-50 minutes.

  5. Save the liquid, if any.

  6. In a saucepan, melt butter and gently fry cinnamon, cloves, cardamoms and bay leaf for 1 minute.

  7. Add sour cream and chicken liquid.

  8. Add crushed saffron, and cream.

  9. Cover and simmer gently for 5-6 minutes.

  10. Add chicken pieces and adjust seasoning.

  11. Add ground almonds.

  12. Dissolve cornstarch in water and add to the chicken.

  13. Let it thicken.

  14. Cover and simmer for 3-4 minutes.

  15. Remove from heat.

  16. Serve with nan.

  17. Note: Nan makes a lovely accompaniment to this dish. Indian Cooking by Lalita Ahmed, 1984

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