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: "Imran C." Date: 08 Jan 97 Eat-L List (Recipes And Food Folklore) =C4 Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (557g)|
|Recipe Makes: 4|
|Calories from Fat: 480 (55%)|
|Amt Per Serving||% DV|
|Total Fat 53.3g||71 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 355.5mg||109 %|
|Sodium 563.3mg||19 %|
|Potassium 1289mg||34 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 15.1g|
|Protein 80.9g||116 %|
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Calories per serving: 880
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