Kashmiri Saffron Chicken with Cardamom Cream

Ingredients

Protein & Aromatics

• 2 lbs boneless, skinless chicken thighs

• 2 tbsp ghee or neutral oil

• 1 large yellow onion, finely sliced

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

Spices

• 1 tsp Kashmiri chili powder (for color and mild heat)

• 1 tsp ground coriander

• ½ tsp ground cumin

• 4 green cardamom pods, lightly crushed

• 1 small cinnamon stick

• 1 bay leaf

• Salt, to taste

Sauce

• ¾ cup plain whole-milk yogurt (room temperature)

• ½ cup heavy cream

• Pinch of saffron threads, bloomed in 2 tbsp warm milk

Finish

• 1 tsp rose water (optional, traditional)

• Fresh cilantro, finely chopped

Instructions

1. Preheat the Skillet
   Heat the Nutri-stahl Large Skillet over medium heat. Add ghee or oil and allow it to heat evenly.

2. Sear the Chicken
   Season chicken lightly with salt. Sear in batches until golden on both sides. Remove and set aside.

3. Build the Flavor Base
   In the same skillet, add onions and cook slowly until soft and lightly caramelized. Stir in garlic and ginger; cook for 30 seconds until aromatic.

4. Toast the Spices
   Add chili powder, coriander, cumin, cardamom, cinnamon stick, and bay leaf. Stir continuously for 20–30 seconds to bloom the spices.

5. Incorporate Yogurt
   Lower heat. Add yogurt gradually, stirring constantly to prevent curdling, until fully incorporated and smooth.

6. Simmer
   Return chicken to the skillet. Add saffron milk and cream. Cover partially and simmer gently for 15–20 minutes, allowing flavors to meld and sauce to thicken.

7. Finish & Serve
   Stir in rose water if using. Adjust seasoning. Garnish with fresh cilantro.