Ingredients

• 1/4 pint - sour cream
• 1 tsp- ginger, crushed
• 1/4 tsp- red food colour
• 3 lbs- chicken, skinless, cut into pieces
• 2 oz - butter
• 1 inch piece - cinnamon
• 6 - cloves
• 6 - cardamom
• 1 - bay leaf
• 1/4 pint - yoghurt
• 1/4 tsp- saffron, crushed
• 1/4 pint - raw cream
• 2 tsp - almonds (ground)
• 1/4 tsp- corn flour
• Vegetable oil -for garnishing
• Salt to taste.

How to Make Red Butter Chicken

• Mix the yogurt, ginger, salt and red colouring and rub it into chicken and marinate it overnight.
• Place it in an ovenproof dish and brush with oil.
• Bake at 375 degree in an oven for 40-50 minutes. Save the liquid.
• In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 min.
• Now add the sour cream and chicken liquid to it.
• Add crushed saffron, and cream.
• Cover and simmer gently for 5-6 mins.
• Add the chicken pieces and the ground almonds.
• Now dissolve the cornstarch in water and add to the chicken. Let it thicken.
• Cover and simmer for 3-4 minutes.
• Serve hot with tandoori roti.