Saffron Chicken Korma
A South Asian korma of chicken, cashew nuts and yogurt, seasoned with saffron and ginger and simmered on the stove.
1 hr 10 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 40 min · 70 min total
- medium
- 1
Clean and prepare chicken by removing excess fat. Blend ginger and garlic pastes, nuts, and water until smooth.
- 2
Heat ghee. Fry onions and then add cardamom, cloves, cinnamon, coriander powder, jeera powder, chili powder, garam masala and cumin seeds.
- 3
Fry untill they darken and sputter. Add cashew-garlic mixture prepared previously and let cook for 5-6 minutes.
- 4
Now add chicken, mixing to ensure it is coated properly with spices. Reduce heat, add salt, and allow to cook for 20-25 minutes.
- 5
Beat the yoghurt and add in small amounts while cooking on medium heat. When chicken is tender and well-cooked, stir in cream, saffron and cilantro (hint: warm cream till tepid and dissolve saffron in it first, then pour).
- 6
Allow to simmer for a further 5-8 minutes. Goes well with basmati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
