Creamy Indian Saffron Chicken Korma with Almond Gravy
An Exotic and Luxurious Flavored Chicken Dish
Savor the rich and creamy flavors of tender chicken cooked in a saffron-infused almond gravy, reminiscent of authentic Indian festive cuisines.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Marinade
For the Almond Gravy
For the Saffron Infusion
For Cooking
Preparation
Marinating the Chicken
Combine Marinade
Combine yogurt, ginger-garlic paste, turmeric, red chili powder, coriander, and salt in a large bowl.
Coat Chicken
Add chicken chunks to the marinade, ensuring they're fully coated.
Refrigerate
Cover and refrigerate for at least 30 minutes to 1 hour.
Preparing the Almond Gravy
Soak and Grind Almonds
Soak the blanched almonds in water for 10 minutes, then grind to a fine paste.
Sauté Spices
Heat oil in a pan over medium heat, add cumin seeds, cardamoms, cloves, and cinnamon; sauté until fragrant.
Cook Onions
Add chopped onions and cook until golden brown.
Ensure the onion is golden brown, not burnt, for caramelized sweetness. Pro Tip: Add a spoonful of sugar while browning onions to enhance color and sweetness.
Cooking Process
Infusing Saffron
Soak saffron strands in warm milk and set aside.
Finalizing Gravy
Add almond paste to the golden onions; cook for 5 minutes until oil surfaces.
Simmering Chicken
Stir in marinated chicken, cook thoroughly, and then pour in fresh cream.
Plating & Serving
Creamy Indian Saffron Chicken Korma with Almond Gravy
Creamy Indian Saffron Chicken Korma with Almond Gravy
Serving
Serve the chicken korma in a deep dish, pour over any reserved almond gravy.