Chicken in Saffron Cream

READY IN: 2hrs 30mins
Recipe by Sondra Beth

"This Indian-inspired dish is very easy to prepare, but the rich, complex sauce suggests otherwise. Serve it with butter-basted, roasted butternut squash and basamite rice seasoned with peas and butter. Rich creamy Fage brand yogurt, originally imported from Greece, is perfect for this dish." I acquired this recipe from Wine Enthusiast Magazine.

Top Review by Chef Kayce

This is an excellent recipe. I had two small problems (my part) with not having all ingredients and being too lazy to go out for them. I did not have heavy cream, so replaced with sour cream. Did not have fresh cilantro, so used dried (soaked in water with saffron).<br/><br/>This recipe is easy to do and flavors are beautifully combined. Using fresh ginger and grating the nutmeg does make a difference, so do recommend it as compared to using dried versions.<br/><br/>I used Basmati rice to go with it (debated a veggie, but husband said not). Excellent recipe Sondra!

Ingredients Nutrition


  1. Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
  2. Cover tightly, let steep at least 20 minutes but preferably 2 hours.
  3. Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
  4. In a small bowl, combine the salt, pepper, and coriander.
  5. Sprinkle the spices over the chicken; let stand 10 minutes.
  6. Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
  7. Use tongs to transfer the chicken to a plate.
  8. Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
  9. Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
  10. Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
  11. If the sauce is too thick, add a splash of cream or milk.
  12. Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
  14. Crisp, dry Rose'.

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