Sour cream - ¼ pint
Ginger(crushed) - 1 tsp
Food color(Red) - ¼ tsp
Chicken - 3 lb (skinless, cut into pieces)
Butter - 2 oz
Cinnamon(Karugapatta) - 1" piece
Cloves(Grambu) - 6 nos
Cardamom(Elakka) - 6 nos
Bay leaf(Karuga/Vazhana ela) - 1 no
Yoghurt - ¼ pint
Saffron(crushed) - ¼ tsp
Raw cream - ¼ pint
Almonds(ground) - 2 tsp
Corn flour - ¼ tsp
Vegetable oil for garnishing
Salt - As reqd

1)Mix together yoghurt, ginger, salt and red coloring and rub into chicken.

2)Let it marinate overnight.

3)Place it in an ovenproof dish and brush with oil.

4)Bake in a 375 degree oven for 40 -50 mins.

5)Save the liquid, if any.

6)Melt butter in a saucepan.

7)Fry cinnamon, cloves, cardamoms and bay leaf for 1 minute.

8)Add sour cream and chicken liquid.

9)Add crushed saffron and cream.

10)Cover and simmer gently for 5 - 6 mins.

11)Add chicken pieces and adjust seasoning.

12)Add ground almonds.

13)Dissolve corn starch in water and add to the chicken. Let it thicken.

14)Cover and simmer for 3 - 4 mins.

15)Remove from heat.