Ingredients:
1 tsp saffron threads
4 tbsp whipping cream, warmed until hot
5-6 tbsp groundnut oil
12 whole cardamom pods
4 medium cinnamon sticks
6 Indian bay leaves
2.3kg skinless and boneless chicken thighs
2 medium onions, sliced into fine half-rings
2 tbsp fresh ginger, peeled and finely grated
8 garlic cloves, peeled and crushed to a pulp
4 tbsp whole blanched almonds
4 tbsp sultanas
2 tbsp ground coriander
1 tbsp ground cumin
250ml (1 cup) natural yoghurt, lightly whisked until smooth
2 ½ tsp salt
2 tsp cayenne pepper
½ tsp garam masala
Method:
Place the saffron threads in a small cut, pour over the hot cream and set aside to infuse for 2-3 hours.
Place a large, wide, lidded, pan over medium-high heat. Pour in the oil, and when hot add the cardamom, cinnamon and bay leaves. Stir once to coat in the oil then lay in as many chicken pieces as the pan will readily hold in a single layer. Brown the chicken pieces on both sides, then remove to a bowl, leaving behind as many whole spices as possible. Add the next batch of chicken and continue browning until all are done.
Add the onions to the pan and stir-fry until they are browned. Add the ginger and garlic and stir-fry for 1 minute. Now add in the almonds, sultanas, coriander and cumin seeds. Stir to coat in the oil then return the chicken to the pan, along with any juices in their bowl. Stir in the yoghurt, salt and cayenne pepper. Stir to mix then bring to a simmer. Partially cover the pan with its lid and cook over medium heat for 10 minutes.
Increase the heat to high and cook, stirring, until most of the liquid has boiled away and a thick sauce has formed that clings to the meat. Stir in the saffron cream, garam masala and 120ml (1/2 cup) water. Cover the pan tightly (if necessary place a sheet of foil over the top before adding the lid) and leave on the lowest possible heat for 5 minutes.
Serve accompanied by flatbreads and/or rice.
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