Ingredients

How to make it

  • 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 gently 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.
  • Serve with nan.
  • Note: Nan makes a lovely accompaniment to this dish. Indian Cooking by Lalita Ahmed, 1984

Reviews & Comments 5

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    " It was excellent "
    linebb956 ate it and said...
    Yummmmm ... I like the combination of flavors here.
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    " It was excellent "
    mark555 ate it and said...
    Stumbled on this one, glad that I did.
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  • tupelohoney17 6 years ago
    Wow..awesome flavors abound! Your chicken is really cute...and yes-I will definitely give this a try. Would couscous be a good side dish with this? Think I will try to incorporate a menu around the butter chicken..Sounds delicious!
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  • putercop 6 years ago
    I have an itty bitty tin of saffron I was trying to figure out what to try it with. Now I have my answer.
    Bill
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  • desertgal 6 years ago
    Love your chicken image and will give the recipe a try.
    Was this review helpful? Yes Flag

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