Zaffran murgh korma – saffron chicken korma | Borough Market

Name: Zaffran murgh korma – saffron chicken korma | Borough Market
Ingredients: 2 tbsp ginger paste; 1 tbsp garlic paste; 500g Turkish/Greek full fat yoghurt; 8 medium skinless chicken thighs on the bone (around 500g); 2 tbsp whole milk; A large pinch of good quality saffron strands; 6 tbsp vegetable oil; 3 medium white onions, thinly sliced into rings; Whole garam masala (2 Indian bay leaves, 1-inch piece of cassia bark, 3 green cardamom pods, 1 clove); 1 tbsp ground coriander seeds; ¼ tsp chilli powder; 1 tbsp sugar; 2 tbsp ground almonds; Flaked almonds, to garnish

boroughmarket.org.uk

Mughlai saffron chicken from the chef and restauranteur behind Darjeeling Express, Asma Khan - a celebratory recipe for Eid-al-fitr

View Original

Share this recipe:

Ingredients

2 tbsp ginger paste
1 tbsp garlic paste
500g Turkish/Greek full fat yoghurt
8 medium skinless chicken thighs on the bone (around 500g)
2 tbsp whole milk
A large pinch of good quality saffron strands
6 tbsp vegetable oil
3 medium white onions, thinly sliced into rings
Whole garam masala (2 Indian bay leaves, 1-inch piece of cassia bark, 3 green cardamom pods, 1 clove)
1 tbsp ground coriander seeds
¼ tsp chilli powder
1 tbsp sugar
2 tbsp ground almonds
Flaked almonds, to garnish