Chicken curry with saffron

Name: Chicken curry with saffron (Murgh kesari)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 kg/2¼ lb boneless chicken morsels; lemon juice; salt; ghee or butter; 4 or 5 green cardamom pods, crushed; 7.5 cm/3 inch cinnamon stick, broken into flakes; 3 or 4 cloves of garlic, peeled and puréed; 3 or 4 whole cloves; 1 cup natural yoghurt, thoroughly whisked with 2 tablespoons cold water or, better still, whizzed up in the blender with 2 ice cubes; 4 cm/1½ inch piece of root ginger, peeled and puréed; 100 g/4 oz unsalted cashew nuts; 225 g/8 oz red onions, peeled; milk; chopped fresh coriander leaves, to garnish; a very generous pinch of saffron threads (preferable to powder wherever possible); ½ cup double cream

Murgh kesari

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This is a really rich and creamy saffron-flavoured chicken curry. Not a dish for the health conscious!

Ingredients

1 kg/2¼ lb boneless chicken morsels
salt
lemon juice

Asia
India
Main course
Spicy
Gluten-free

Method

Put the chicken in a dish, sprinkle with salt and lemon juice and leave to marinate for 1 hour. Meanwhile, put the cashew nuts in a bowl, pour in enough milk to cover and leave to soak for 1 hour, then transfer to a food processor or blender and purée.
Boil the onions until tender, drain and purée in a food processor or blender.
Heat some ghee or butt