Ingredients:
1/4 pt yogurt, plain
1 tsp ginger, crushed
1 tsp salt
1/4 tsp 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 pt sour cream
1/4 tsp saffron, crushed
1/4 pt cream
1 salt, to taste
2 tsp almonds, ground
1/4 tsp cornstarch
1 tbsp ; water
Instructions:
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.
NOTES : Orange food coloring can be used in place of the red.
Indian Cooking by Lalita Ahmed, 1984
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"If God grants me longer life, I will see to it that no peasant in my kingdom will lack the means to have a chicken in the pot every Sunday." Henri IV of France, in a conversation with the Duke of Savoy
Murgh Makhani (Butter Chicken) Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
