Chicken in Saffron Cream

Recipe by Sondra Beth
READY IN: 2hrs 30mins




  • Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
  • Cover tightly, let steep at least 20 minutes but preferably 2 hours.
  • Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
  • In a small bowl, combine the salt, pepper, and coriander.
  • Sprinkle the spices over the chicken; let stand 10 minutes.
  • Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
  • Use tongs to transfer the chicken to a plate.
  • Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
  • 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.
  • 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.
  • If the sauce is too thick, add a splash of cream or milk.
  • Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
  • Crisp, dry Rose'.