Saffron & Cashew Chicken
This rich, warming, aromatic and spicy Korma is a Mughal (Royal) recipe with Cardamom, Ghee, flaked Almonds and Saffron.
Ingredients
For the onion paste
- 1 tbsp Oil
- 2 large Onions, sliced finely
- 1.23oz Cashews, soaked in boiling water
- 3.5oz Plain Yoghurt
For the chicken
- 1 tbsp Ghee
- 4 Green Cardamom Pods, cracked open slightly
- 1/2 tsp Cumin Seeds
- 1 Bay Leaf
- 1/2 tsp Black Peppercorns
- 1 tsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 Green Chilli, pierced
- 1 1/2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Chilli Powder (or 1/2 tsp Red Chilli Powder)
- 1 tsp Garam Masala
- 17.5oz Chicken Thighs (Bone in)
- 3.5oz Plain Yoghurt
- 1/4 tsp Saffron Threads, soaked in 125 ml hot water
To serve
- 2 tbsp Coriander leaves, Chopped
- 3 tbsp Flaked Almonds, dry toasted
Instructions
Step 1
To make the Onion Paste, select Saute mode on the Foodi.Add Oil and Onions and cook till they are a deep golden brown. Around 12 - 15 minutes.Allow to cool slightly, then blend along with the Cashews and Yoghurt.Set aside.
Step 2
For the chicken, Heat the Ninja in Saute mode.Add Ghee.Add Cardamom Pods, Cumin Seeds, Bay Leaf and Peppercorns and saute for 25 - 30 seonds.
Step 3
Add 2 tbsp of Water. Then add the Ginger, Garlic, Green Chilli, Coriander Powder, Cumin Powder, Turmeric Powder, Kashmiri Chilli Powder and Garam Masala. Stir together.
Step 4
Add the Chicken,Yoghurt and Saffron with Water.Cancel saute mode.Pressure cook on high, sealed for 6 minutes.Let the pressure release naturally.
Step 5
Carefully open the lid and add the Onion Paste. Mix through.
Step 6
Cancel pressure cook mode and select saute. Bring to a boil to thicken.
Step 7
Serve garnished with fresh Coriander and flaked toasted Almonds.