Ingredients (Serves 4)

• 1 ½ lbs chicken (thighs or breast, cut into bite-sized pieces)
• 2 tablespoons neutral oil or ghee
• 1 large onion (finely sliced)
• 2 medium tomatoes (chopped or pureed)
• 1 cup plain yogurt (room temperature, whisked)
• 1 cup chicken stock (or water)
• 30 saffron threads (soaked in 3 tablespoons hot water or overnight ice-cube infusion)
• 1 teaspoon ground coriander
• ½ teaspoon mild chili powder (optional, adjust to taste)
• Salt & pepper to taste
• Fresh cilantro (for garnish)

• Place saffron threads in 3 tablespoons hot water (or on an ice cube overnight).
• Let steep until golden-red.

• Heat oil or ghee in a large pot or deep pan.
• Add onions and sauté until soft and golden brown (8–10 minutes).

• Stir in the chopped or pureed tomatoes. Cook until thickened and the oil begins to separate.
• Lower the heat and slowly whisk in the yogurt, stirring constantly until smooth.

• Add chicken pieces, coating them in the sauce.
• Pour in chicken stock and simmer gently for 20–25 minutes, until chicken is tender and cooked through.

• Stir in the saffron infusion and its liquid.
• Simmer for another 5 minutes to let the flavor and aroma infuse deeply.

• Season with salt and pepper to taste.
• Garnish with fresh cilantro.
• Serve hot with basmati rice, saffron rice, or warm naan.