INGREDIENTS:
DIRECTIONS:
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 bay leaf 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.
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 bay leaf 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.
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