Chicken Makhani Butter Chicken

1/4 pt Yogurt, plain

1 ts Ginger, crushed

1 ts Salt

1/4 ts Red food coloring

3 lb , skinless; cut in

-pieces Oil 2 oz Butter

1 Cinnamon stick -- 1 inch

6 Cloves

6 Green cardamoms

1 Bay leaf

1/4 pt Sour cream

1/4 ts Saffron; crushed

1/4 pt Cream

Salt; to taste 2 ts Almonds, ground

1/4 ts Cornstarch

1 tb ;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