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Saffron & Cashew Chicken
Recipe by Tiffin and Tea
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Cooking method:
Ninja Foodi Multi-Cooker OP300
- Prep Time: 10 mins
- Total time: 1 hour
- Skill Easy
- Serves 4 people
Saffron & Cashew Chicken
This rich, warming, aromatic and spicy Korma is a Mughal (Royal) recipe with Cardamom, Ghee, flaked Almonds and Saffron.
Utensils required
Ingredients
For the onion paste
- 1 tbsp Oil
- 2 large Onions, sliced finely
- 35g Cashews, soaked in boiling water
- 100g 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
- 500g Chicken Thighs (Bone in)
- 100g 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
Cooking mode
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Method
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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.
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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.
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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.
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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.
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Step 5
Carefully open the lid and add the Onion Paste. Mix through.
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Step 6
Cancel pressure cook mode and select saute. Bring to a boil to thicken.
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Step 7
Serve garnished with fresh Coriander and flaked toasted Almonds.
