Saffron Chicken Curry

This is perhaps one of the tastiest chicken dishes I have ever had, however it may not be the healthiest!  The saffron in this curry adds a beautiful colour and a subtle taste…


  • 800 g diced chicken breast
  • 100 ml vegetable/ sunflower oil
  • 2  tej patti (bay leaves)
  • 6 elachi (green cardamom pods)
  • 160 g onion paste/ 2 diced red onions
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste/ 2 cloves of garlic (crushed)
  • 1 tsp dhaniya powder (ground coriander seeds)
  • 1 cup of  yoghurt
  • salt to taste
  • 1 tsp kali mirch (ground black pepper)
  • a pinch of kesar (saffron)
  • 150 ml of water or cream


  1. Heat the oil in a karahi/ heavy based saucepan. Add the bay leaves and cardamom, sautee these until the cardamom changes colour
  2. Add the onion, ginger and garlic, sautee these for 5 minutes
  3. Then add the the coriander powder and stir fry for 2 minutes
  4. Add the chicken pieces and cook for a further 3 minutes
  5. Mix in the yoghurt, salt, pepper and saffron
  6. Bring to the boil, reduce the heat and simmer until the chicken becomes tender
  7. Garnish with chopped coriander and serve hot…

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