Chicken with saffron yogurt and cashews

Name: Chicken with saffron yogurt and cashews
Yield: Serves 4
Cuisine: India
Ingredients: 2.5 ml/½ tsp ground cardamom; 2.5 ml/½ tsp ground cumin; 5 ml/1 tsp ground coriander; 2.5 ml/½ tsp chilli powder; 2.5 cm/1 in piece cinnamon stick, split in half; 4 cloves; 8 green cardamom pods, bruised; 120 ml/4 fl oz/½ cup natural (plain) yogurt; 1 large onion, finely sliced; large pinch of saffron, pounded; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 50 g/2 oz/¼ cup cashew nuts; 30 ml/2 tbsp hot milk; 5 ml/1 tsp salt, or to taste; 30 ml/2 tbsp lemon juice; 15 g/½ oz fresh root ginger, cut into fine strips; 60 ml/4 tbsp sunflower or light olive oil; 675 g/1½ lb chicken breasts, skinned and cut into 2.5cm/1in cubes; Indian bread or Plain Boiled Rice, to serve; 15 ml/1 tbsp rose water; 15 ml/1 tbsp toasted flaked (sliced) almonds, to garnish

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Created for the Empress Mumtaz Mahal, in whose memory the world famous Taj Mahal was built, this rich and elegant dish, Murgh Mumtaz Mahal, is typical of Mughal cuisine and makes an aromatic and impressive dish for entertaining. The sauce is based on a silky smooth nut purée, coloured and flavoured with a generous amount of golden saffron and sweetened with fragrant rose water.

Ingredients

Asia
India
Main course

Ingredients

Method