Ingredients:

• 1/4 pint – sour Cream
• 1 tsp- ginger, crushed
• 1/4 tsp- red food colour
• 3 lbs- chicken, skinless, cut into pieces
• 2 oz – Butter
• 1 inch piece – Cinnamon
• 6 – Cloves
• 6 – Cardamom
• 1 – Bay Leaf
• 1/4 pint – Yoghurt
• 1/4 tsp- saffron, crushed
• 1/4 pint – raw Cream
• 2 tsp – Almonds (ground)
• 1/4 tsp- Corn flour
• Vegetable oil -for garnishing
• Salt to taste.

Method:

1. Mix the yogurt, ginger, salt and red colouring and rub it into chicken and marinate it overnight.
2. Place it in an ovenproof dish and brush with oil.
3. Bake at 375 degree in an oven for 40-50 minutes. Save the liquid.
4. In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 min.
5. Now add the sour cream and chicken liquid to it.
6. Add crushed saffron, and cream.
7. Cover and simmer gently for 5-6 mins.
8. Add the chicken pieces and the ground almonds.
9. Now dissolve the cornstarch in water and add to the chicken. Let it thicken.
10. Cover and simmer for 3-4 minutes.
11. Serve hot with tandoori roti.

Recipe courtesy of Rupali