Murghi Korma (Chicken in Saffron-Almond Sauce)

Time

Prep 480 min · Cook 25 min · 505 min total

Difficulty

medium

1. 1

   In a shallow bowl or resealable container, combine the warm cream and saffron. Set aside. Meanwhile, pat the chicken dry and cut it crosswise into 1-inch-thick strips. Add the chicken to the saffron cream along with the cilantro, salt and cayenne pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours.

2. 2

   Meanwhile, in a blender, puree the almonds, water and garam masala until fairly smooth. Set aside.

3. 3

   In a large skillet over medium-high heat, heat the ghee or oil. Add the ginger and garlic and stir-fry until golden, 2 to 3 minutes. Add the chicken mixture, reduce the heat to medium and cook, uncovered, stirring occasionally, for 12 to 15 minutes. The chicken should be almost but not quite cooked through.

4. 4

   Add the almond mixture, return to a simmer and cook, covered, stirring occasionally, for 8 to 10 minutes, until the chicken is cooked through. Serve immediately.

   10 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.