Saffron Chicken Curry Recipe! If you’re hosting a special dinner this festive season and looking to impress your guests then this Saffron Chicken Curry is perfect! The rich and aromatic Indian Chicken Curry recipe combines tender, marinated chicken, fragrant saffron, and a blend of warm spices to create a creamy and flavorful curry that feels comforting and indulgent.
Perfect for special occasions or weekend treats. This royal recipe brings out the natural flavors of each ingredient and makes every bite flavourful. You can tweak the ingredients to suit your taste buds and you won’t order from a restaurant again. Trust me this Saffron Chicken Curry is flavourful, creamy, and easy to prepare. No spending time in the kitchen when you have guests to entertain at home. Enjoy this creamy chicken curry with naan, parathas, kulchas, or chapati.
Table of Contents
Saffron Chicken Curry Recipe
For the Chicken Curry
- Chicken (thigh or breast, boneless) – 500 grams
- Whole spices (bay leaf, cinnamon stick – 1″, cloves – 4, green cardamom -2 & a piece of mace)
- Saffron – 1/2 tsp or a large pinch
- Warm milk – 3 to 4 tbsp
- Fried onions (barista) – 2 small or 1 large onion
- Cashew nuts – 2 tsp
- Green chillies – 2 or 3
- Fresh cream – 3 tbsp
- Mace & Nutmeg powder – 1/4 tsp
- Garam masala powder – 1/2 tsp
- Fresh coriander leaves – 1 tbsp, chopped
- Oil – 3 to 4 tbsp
For Marination
- Ginger-garlic paste – 2 tsp
- Kashmiri chili powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1/2 tsp
- Crushed black pepper – 1/2 tsp
- Yogurt – 3 tbsp
- Salt – 1 tsp or as per taste
How to Make Saffron Chicken Curry
Marinate the Chicken
- In a large bowl, combine chicken with ginger-garlic paste, Kashmiri chili powder, turmeric, coriander powder, cumin powder, crushed black pepper, yogurt, and also salt.
- Mix thoroughly ensuring that each piece is well coated. Let it marinate for at least 30 minutes to 1 hour to allow the flavors to deepen.
Prepare the Saffron Milk
- In a small bowl, add the saffron strands to the warm milk, allowing it to steep until the milk turns a golden hue.
Make the Curry Base
- Heat the oil in a deep pan and then saute the whole spices for 30 secs. Now add the marinated chicken and cook until the pieces are seared about 4 to 5 minutes.
- Blend the fried onions, and cashew nuts with 2 green chillies and a little milk to make a smooth paste. Add this paste to the pan and also add the saffron-infused milk and stir well.
- Then cover the vessel and let the chicken cook. This would take approximately 8 to 10 minutes on low heat.
Add Fresh Cream and Finish the Curry
- Add fresh cream into the pan, and also the mace-nutmeg powder and the garam masala powder.
- Continue to cook until the chicken is fully tender and the curry is rich and creamy.
- Finally, garnish with fresh coriander leaves and serve hot.
Serving Suggestions
Pair this Saffron Chicken Curry with warm naan, buttered roti, kulcha, or fragrant Saffron Rice to elevate its flavors. Besides this add a side of fresh salad or raita to balance the rich, creamy texture.
Tips for a Perfect Saffron Chicken Curry
- Choose the Right Chicken: Boneless thigh pieces are ideal, as they remain juicy and flavorful, but chicken breast can also work if preferred.
- Don’t Skip the Saffron: Saffron is the star here, so even a small pinch adds lots of aroma and color and feels royal.
- Marinate Well: The longer the marination process, the deeper the aromatic flavors. If you can, marinate the chicken overnight for an even richer taste.
This Saffron Chicken Curry is a treat for the senses, that brings a touch of royalty to your table with minimal effort!
Other Indian Chicken Curry Recipes you may like
Delicious and Easy Country Chicken Recipe
Quick and Easy Chicken Curry Recipe
Chicken Frithad| East Indian Chicken Curry
Quick Green Chicken Curry Recipe Without Coconut
Printable Recipe Card
Saffron Chicken Curry Recipe
Ingredients
- 500 gra,s Chicken thigh or breast, boneless
- Whole spices bay leaf, cinnamon stick – 1″, cloves – 4, green cardamom -2 & a piece of mace
- ½ tsp Saffron
- 3 to 4 tbsp Warm milk
- 2 small Fried onions (Barista) or 1 large onion
- 2 tsp Cashew nuts
- 2 or 3 Green chillies
- 3 tbsp Fresh cream
- ¼ tsp Mace & Nutmeg powder
- ½ tsp Garam masala powder
- 1 tbsp Fresh coriander leaves chopped
- 3 to 4 tbsp Oil – 3 to 4 tbsp
For the Marination
- 2 tsp Ginger-garlic paste
- 1 tsp Kashmiri red chili powder
- ½ tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Crushed black pepper
- 3 tbsp Yogurt
- 1 tsp Salt or as per taste
Instructions
- In a large bowl, combine chicken with ginger-garlic paste, Kashmiri chili powder, turmeric, coriander powder, cumin powder, crushed black pepper, yogurt, and also salt.
- Mix thoroughly ensuring that each piece is well coated. Let it marinate for at least 30 minutes to 1 hour to allow the flavors to deepen.
- In a small bowl, add the saffron strands to the warm milk, allowing it to steep until the milk turns a golden hue.
- Heat the oil in a deep pan and then saute the whole spices for 30 secs. Now add the marinated chicken and cook until the pieces are seared about 4 to 5 minutes.
- Blend the fried onions, and cashew nuts with 2 green chillies and a little milk to make a smooth paste. Add this paste to the pan and also add the saffron-infused milk and stir well.
- Then cover the vessel and let the chicken cook. This would take approximately 8 to 10 minutes on low heat.
- Add fresh cream into the pan, and also the mace-nutmeg powder and the garam masala powder.
- Continue to cook until the chicken is fully tender and the curry is rich and creamy.
- Finally, garnish with fresh coriander leaves and serve hot.
Notes
- Using thigh-boneless chicken ensures succulent pieces and also quick cooking.
- Adjust spices and seasoning to suit your taste.
- Use a generous amount of saffron for a fragrant and creamy chicken curry.
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