Saffron is a favorite of mine. It is expensive but its delicious flavor in chicken makes the entire house smell divine. Chicken in Creamy Saffron Sauce is a simple recipe where most of the time you need to turn the heat low and just let those ingredients infuse for the next few minutes, stirring occasionally. You should see the saffron threads begin to turn the sauce a rich yellow color and the smell should be lovely.
The real secret to this dish is your quality of chicken stock and saffron. I always do a homemade chicken stock and use Iranian saffron.
Recipe
Ingredients:
½ kg chicken
I medium red onion
2 tablespoon butter
12-14 mixed peppercorns
3-4 cardamom pods
1-2 cinnamon sticks
½ cup chicken stock
1 teaspoon crushed garlic,
½ teaspoon paprika
Salt to taste
1/2 cup ground almonds
1 tablespoon lemon juice
½ teaspoon Iranian Saffron strands
2/3 cup plain yogurt
2/3 cup light cream
Chopped coriander, mint and green chillies for garnish
Method:
1. Grind 3 ingredients coarsely to make a spice mixture: mixed peppercorns, cardamom pods and cinnamon sticks. Set aside.
2. Preheat the oven to 180° C.
3. In a wok melt 2 tablespoon butter. Add chicken and fry until it changes color to golden brown. Take out chicken in a bowl.
4. Marinate chicken with crushed garlic, paprika, salt, almonds, saffron, yogurt, lemon juice. Mix until well combined. Marinate chicken for 15 minutes.
5. Meanwhile in the same wok add onion. Fry onions until translucent. Add marinated chicken.
6. Let it simmer with covered lid for 7-10 minutes. Remove the lid and add chicken broth. Let it simmer for another 2 minutes.
7. Now transfer the mixture to a casserole, cover with a foil and bake for 30-35 minutes.
8. Once you are sure that chicken is cooked through remove it from the oven. Add cream and transfer the mixture to the same wok and reheat gently for 2 minutes. Garnish with coriander, mint and green chillies.
Note: I have used homemade chicken stock, but you can substitute it with a store-bought chicken cube as well.
I find chicken gets a pleasantly nutty flavor when cooked in butter as compared to oil specifically for this dish since you need to let the chicken sit in the oil slowly.
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