Ingredients:

  • 1.5 lbs bone-in chicken thighs, skinless, cut into pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust for spice preference)
  • 3 tablespoons ghee or vegetable oil
  • 1 medium onion, finely sliced
  • ½ cup blanched almonds, ground into a paste
  • ½ cup heavy cream
  • ¼ teaspoon saffron threads, soaked in 2 tablespoons warm milk
  • ½ cup water or chicken stock
  • Salt, to taste
  • Fresh cilantro for garnish

Instructions:

  1. In a large bowl, combine yogurt, ginger paste, garlic paste, cumin, coriander, turmeric, and chili powder. Add chicken pieces, stirring to coat evenly. Marinate for at least 30 minutes.
  2. In a heavy-bottom pot, heat ghee or oil over medium heat. Add sliced onions and sauté until golden brown and caramelized, about 15 minutes.
  3. Stir in the marinated chicken and cook for 5-7 minutes, until the chicken is sealed and slightly browned.
  4. Mix in the ground almond paste, combining well with the chicken.
  5. Slowly pour in the heavy cream and the saffron-infused milk. Add water or stock as needed, stirring to combine.
  6. Cover and simmer on low heat for 30-35 minutes, until the chicken is tender and the sauce thickens. Adjust seasoning with salt.
  7. Garnish with chopped cilantro before serving.