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. Indian Cooking by Lalita Ahmed, 1984
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|Serving Size: 1 Serving (558g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 386 (82%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 120.3mg||37 %|
|Sodium 304.1mg||10 %|
|Potassium 498.2mg||13 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 14.1g|
|Protein 8.8g||13 %|
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Calories per serving: 471
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