Ingredients
- 1 (8 ounce) container plain yogurt
- 1 clove garlic, mashed into a paste
- 2 tablespoons lemon juice
- 1 ½ teaspoons garam masala
- 2 teaspoons white pepper
- 5 saffron threads
- salt to taste
- 1 ½ pounds skinless, boneless chicken, cut in 1-inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seed
- ¼ cup heavy cream
Why This Recipe Is So Flavorful
Tips For Perfect Results
- Use fresh garlic for the best aroma and taste.
- Cook the chicken over medium heat to avoid burning the spices while ensuring it stays juicy.
Step 1
Mix the yogurt, garlic paste, lemon juice, garam masala, white pepper, and saffron together in a bowl. Add salt to taste, then toss the chicken in this mixture. Cover and let it marinate in the fridge for about 10 to 12 hours to really soak up the flavors.
Step 2
When you're ready to cook, heat some oil in a frying pan over medium-high heat. Add the cumin seeds and let them sizzle for about 20 to 30 seconds until they release their aroma. Add the chicken pieces (shake off any excess marinade) and brown them nicely in the oil.
Step 3
Once the chicken is browned, turn the heat down to medium-low. Cover the pan and let it cook gently for around 15 minutes, or until the chicken is cooked through. Finally, stir in the cream and warm it all together before serving. Enjoy!
