Chicken curry with saffron

Murgh kesari


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

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!


  • 1 kg/ lb boneless chicken morsels
  • salt
  • lemon juice


  1. 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.
  2. Boil the onions until tender, drain and purée in a food processor or blender.
  3. Heat some ghee or butt