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Home Dish Creamy Saffron Chicken 🍛

Creamy Saffron Chicken 🍛

Name: How to cook Creamy Saffron Chicken 🍛 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Creamy Saffron Chicken 🍛

As per my earlier recipe on the thick Creamy Saffron Butter Sauce: This is another variant using the same… Wish to upload a couple more in the following days time for sure

Ingredient

Food ration :

2-3 people

Cooking time :

30 mins. Prep T

400-500 gms

Boneless Chicken or On Bones, even

2 tbsps

Sugar: Optional (Traditionally Not Used, However I do so- In order to balance the extreme tartness)

1/4 Cup

Creamy Saffron Butter Sauce: Recipe Already Shared

Green Chillies: Finely Chopped

1 Cup

Assorted Bellpeppers: Optional- I didn’t use since didn’t have readily

1/8 Cup

Red Chilli Flakes: Optional- I’ve used it

1/2 Cup

Fresh Milk: Boiled and RT or any Vegan

1 tsp

Black Peppercorns: Freshly Cracked

2 tbsps

Freshly Chopped Coriander Leaves

1 Pinch

Cooking instructions

* Step 1

First Up: Soak a pinch of saffron strands in the warm water (not boiling at all)- Set aside…Get rest all other ingredients aforementioned ready & handy & We’re also, sorted with the prepared Creamy Saffron Butter Sauce earlier itself

* Step 2

👇🏻👇🏻👇🏻👇🏻

* Step 3

Now, just once parboil the washed Chicken pieces (not completely cooked at all), with just sufficient water to do so & not to forget the saffron soaked water to add into it, for not more than a couple of pressured whistles and then, depressurised organically- Set aside, strain the chicken stock or broth & reserve it for its later use

* Step 4

In a Pan/Pot on the oven with medium-high flame: Add in the chopped onions first- sauté for a minute or so, goes in the finely chopped garlic & green chillies, in goes the Bellpeppers (if using, I didn’t since didn’t have it then)- Sauté until they’re soft and tender sufficiently- In goes the parboiled Chicken at this point- Sautéing continues for another 2-3 mins time

* Step 5

Add in the dry spices & the seasonings & keep sautéing until the raw smell goes off & the spices are all well incorporated Veggies are well cooked and nicely combined- Add in the Saffron Sauce now, mix everything nicely- until they’re well combined and finely blended & incorporated

* Step 6

Reduce the flame to the low-medium and let it cook for another 7-10 mins time while stirring occasionally in between & having a close check onto it- Add in some more water (if at all required to adjust the consistency, mind you this need to have a thick nice gravy)

* Step 7

Once it’s well cooked- Add in the last dollop of the butter, some finely chopped chives or cilantro (whichever’s available), some more freshly cracked black peppers & dry parsley- Cover it back, turning off the flame to rest on the hot oven for the next 5-7 mins time before serving it piping hot

* Step 8

Transfer it to your choicest serving bowl/plate- Garnish it your own way, not to forget to add in some extra dashes of the very creamy saffron butter sauce as its final topping…& enjoy it with your favourite rice bowl or just simply relish it, as is- However this works for you