Saffron Chicken Curry – Easy Homemade Dinner

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Name: Saffron Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons butter or ghee; 1 tablespoon neutral oil; 1 pound chicken breast or thigh (cut into large pieces); 1 medium onion (finely chopped); 1 tablespoon garlic (minced or crushed); ½ teaspoon black pepper; ½ teaspoon crushed green cardamom pods; ¼ teaspoon ground cinnamon; 1 ½ teaspoon chili powder; ⅓ cup plain yogurt; ¼ cup almond flour or ground almonds; 1 ½ teaspoons fresh lemon juice; ½ teaspoon saffron threads; 2 tablespoons warm milk (to bloom the saffron); ⅔ cup water; ⅓ cup heavy cream; 2 tablespoons chopped fresh cilantro; Salt (to taste)

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This SAFFRON CHICKEN is a rich and aromatic dish that combines warm spices, creamy yogurt, and the delicate floral notes of saffron for a meal that feels truly special. The saffron-infused sauce adds depth and warmth, while the blend of spices creates a beautifully balanced flavor. Served over rice, this dish is indulgent yet surprisingly simple to make at home!

There’s something magical about saffron—the way its delicate strands bloom in warm milk, releasing a rich golden hue and a floral, almost honey-like aroma. It’s a spice that has been treasured for centuries, and when used in cooking, it transforms a dish into something truly special. This saffron chicken is one of those meals that feels luxurious but is surprisingly easy to make at home. With a creamy, spiced sauce and tender, juicy chicken, it’s a dish that’s perfect for a cozy night in or an impressive dinner for guests.

The key to this dish is layering flavors. We start by blooming the saffron in warm milk, which helps release its full aroma and color. Meanwhile, the chicken is lightly browned to lock in its juices before simmering in a fragrant mixture of caramelized onions, garlic, warm spices, and yogurt. The addition of almond flour gives the sauce a slightly nutty depth, while heavy cream rounds everything out with a velvety finish. The result? A beautifully balanced dish with just the right amount of heat, creaminess, and spice.

One of the best things about this recipe is how easily it pairs with simple sides. A bowl of warm basmati rice or fragrant pulao is all you need to soak up the rich saffron-infused sauce. It also works well with naan or paratha if you want to scoop up every last bite. Whether you’re making this for a weeknight dinner or a special occasion, this saffron chicken is guaranteed to be a hit!

What do I need to make Saffron Chicken?

SAFFRON – The star of this dish, saffron adds a deep golden hue and a subtle floral aroma that makes the sauce feel extra luxurious.
CHICKEN BREAST OR THIGH – You can use either, but thighs will stay juicier and more flavorful while simmering in the sauce.
BUTTER OR GHEE – Adds richness and enhances the flavors of the spices. Ghee will give a more traditional depth of flavor.
NEUTRAL OIL – Helps prevent the butter or ghee from burning while cooking the chicken and onions.
ONION – Finely chopped and caramelized to add natural sweetness and depth to the sauce.
GARLIC – Brings a punch of savory flavor that complements the warm spices.
BLACK PEPPER & CHILI POWDER – Adds just a touch of heat, but you can adjust based on your spice preference.
CARDAMOM & CINNAMON – These warm, aromatic spices give the dish a subtle sweetness and depth.
ALMOND FLOUR – Thickens the sauce while adding a delicate nutty flavor. Ground almonds can also be used.

PLAIN YOGURT – Tenderizes the chicken while adding a slight tanginess to balance the rich sauce.
LEMON JUICE – Brightens up the dish and balances the richness of the cream.
HEAVY CREAM – Creates a velvety, luxurious sauce that ties all the flavors together.
CILANTRO – Freshly chopped cilantro adds a burst of freshness right before serving.
KOSHER SALT – Essential for seasoning and bringing out all the flavors in the dish.

Step-By-Step Instructions for Saffron Chicken

1. BLOOM THE SAFFRON

Start by blooming the saffron to bring out its deep golden color and floral aroma. In a small bowl, combine the saffron threads with 2 tablespoons of warm milk. Let it sit for about 10-15 minutes while you prepare the other ingredients. This step ensures the saffron’s flavor is fully infused into the dish.

You can also bloom the saffron by placing it over a single ice cube and letting the ice melt at room temperature.

2. SEAR THE CHICKEN

Heat a large skillet over medium-high heat and melt the butter (or ghee) along with the neutral oil. The oil prevents the butter from burning while adding richness. Once heated, add the chicken pieces in a single layer. Let them cook for about 5 minutes, stirring occasionally, until they develop a light golden sear. The goal here is just to get some color on the chicken—it doesn’t need to be fully cooked yet. Once browned, remove the chicken from the pan and set aside, leaving as much of the fat in the pan as possible.

3. COOK THE ONIONS

In the same pan, add the finely chopped onions. Sprinkle with a pinch of salt to help draw out moisture and soften them. Cook over medium heat, stirring occasionally, until they are lightly golden but not fully caramelized, about 5-7 minutes. This step builds the base of the sauce and adds a natural sweetness.

4. PREPARE THE SPICE MIX

While the onions are cooking, in a small bowl, mix together the garlic, black pepper, cardamom, cinnamon, chili powder, yogurt, almond flour, lemon juice, 1 teaspoon of salt, and the bloomed saffron (including the milk). This creates a thick and flavorful marinade that will coat the chicken and deepen the flavors of the dish.

5. FRY THE SPICE MIX AND CHICKEN

Once the onions are softened and golden, pour the spice and yogurt mixture into the pan. Stir well and let it fry for about 1 minute, allowing the spices to bloom and become fragrant. Then, return the seared chicken to the pan and stir to coat it in the sauce. Let it cook for another 2 minutes so the chicken absorbs all the flavors.

6. SIMMER THE SAUCE

Pour in ⅔ cup of water and stir everything together. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 5 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked through. The goal is to let the flavors meld and create a rich, aromatic sauce.

7. FINISH WITH HEAVY CREAM

Once the chicken is cooked, stir in the heavy cream and let it simmer for another minute to bring everything together into a smooth, velvety sauce. Taste and adjust seasoning as needed—if you want more brightness, add a squeeze of lemon juice; if you want it richer, add another splash of cream.

8. GARNISH AND SERVE

Remove from heat and garnish with freshly chopped cilantro. Serve the saffron chicken over fluffy basmati rice, pulao, or with warm naan to soak up the creamy sauce. Enjoy!

Storing & Reheating

Storing

REFRIGERATION: Transfer the cooled saffron chicken to an airtight container and store it in the fridge for up to 4 days.
FREEZING: If you want to keep it longer, you can freeze it for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container. To prevent freezer burn, press a layer of plastic wrap directly onto the surface of the sauce before sealing the container.

Reheating

ON THE STOVETOP (BEST): Add the saffron chicken to a pan over low to medium heat, stirring occasionally. If the sauce has thickened in the fridge, add a splash of water, chicken broth, or cream to loosen it back up. Heat for 5-7 minutes or until warmed through.
IN THE MICROWAVE: Place the chicken in a microwave-safe bowl and cover it with a damp paper towel to prevent drying out. Microwave in 30-second intervals, stirring in between, until heated through.
FROM FROZEN: If frozen, thaw the chicken in the refrigerator overnight before reheating using one of the above methods. If you’re in a hurry, you can reheat straight from frozen by adding it to a pan over low heat with a splash of water, stirring occasionally until fully warmed.