Mix yoghurt, ginger, salt and red food colouring and rub into the chicken.
Leave it in the refrigerator overnight to marinate.
Place in an oven proof dish and brush with oil.
Bake in oven at 375C for 40-50 minutes.
Reserve the liquid, if any.
In a saucepan, melt butter and saute all the spices for a minute.
Add sour cream and the reserved chicken.
Add saffron, chicken and ground almonds.
Dissolve corn starch in water and add to the chicken.
Let thicken. Cover and simmer for 3-4 minutes.
Remove from heat and serve with naan.
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yakh pleaze if some one know the recipe of hyderabadi biryani then plz tell me
its a very nice INDIAN dish.must try!
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