Chicken Makhani

• 1/2 cup (125 ml) yogurt
• 1 t fresh ginger, crushed
• 1 t salt
• 3 lbs (1.4 kg). chicken, cut into pieces, skinned
• oil
• 2 oz (56 grm). butter
• 1 cinnamon stick - 1 inch
• 6 cloves
• 6 green cardamoms
• 1 bay leaf
• 1/2 cup (125 ml) sour cream
• 1/4 t saffron, crushed
• 1/2 cup (125 ml) heavy cream
• salt to taste
• 2 T ground almonds
• 1/4 t cornstarch dissolved in 1 T of water

1. Mix yogurt, ginger and salt and rub into chicken; let marinate overnight.
2. Place marinated chicken in well-oiled oven proof dish and drizzle oil all over; bake at 375 degrees (200 C.) for forty to fifty minutes, and save any liquid.
3. In saucepan, melt butter and saute cinnamon, cloves, cardamoms, and bay leaf for one minute.
4. Add sour cream and leftover chicken-liquid.
5. Add saffron and cream and cover and simmer gently for five to six minutes.
6. Add the cooked chicken and adjust seasoning.
7. Add ground almonds and cornstarch mixture.
8. Let thicken; cover and simmer for three to four minutes.
9. Remove from heat and serve hot.
10. Enjoy!

yogurt, fresh ginger, salt, chicken, oil, butter, cinnamon, cloves, green cardamoms, bay leaf, sour cream, saffron, heavy cream, salt, t, cornstarch

Taken from online-cookbook.com/goto/cook/rpage/000A5C (may not work)