350ml/1 ½ cups single cream/heavy cream
1/2 cup water
1 tsp saffron threads
2 tbsp oil
4 chicken breasts, or 6 chicken drumsticks
salt to taste
1-2 cloves garlic, minced
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp dried fenugreek leaves for garnish
1. Infuse the cream with saffron by gently heating it in a saucepan for 2-3 minutes.
2. Meanwhile season the chicken breasts/chicken drumsticks with salt, brown them in oil on both sides until golden but not cooked all the way through for approximately 3-5 minutes on each side, remove to a separate plate and set aside till needed.
3. Add 1 tbsp of oil to the pan, then minced garlic and cook over low heat for 20-30 seconds, add the chilli powder, turmeric powder, cumin powder, coriander powder and cook for a further 30 seconds.
4. Now add the chicken back to the pan together with the infused cream and 1/2 cup water and bring to a boil, then turn the heat down and let it simmer for 15/20 minutes. Add the dried fenugreek leaves and simmer for 1 minute longer. Taste the sauce and add more salt if needed.
Serve with Plain rice, mashed potatoes, polenta or oven roasted potatoes are all great accompaniments. I would also serve some good quality crusty bread alongside. It’s perfect for the sauce!
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