Chicken Makhani



	Chicken Makhani poultry, indian 1/4 pint yogurt, plain 1 teaspoon ginger, crushed 1 teaspoon salt 1/4 teaspoon red food coloring 3 lb chicken, skinless; cut in pieces 1 oil 2 oz butter 1 cinnamon stick -- 1 inch 6 cloves 6 green cardamoms 1 bay leaf 1/4 pint sour cream 1/4 teaspoon saffron; crushed 1/4 pint cream 1 salt; to taste 2 teaspoon almonds, ground 1/4 teaspoon cornstarch 1 tablespoon ; water 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