Best Skinny Indian Saffron Chicken Recipes

SAFFRON CHICKEN

Steps:

• Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
• Cool, and then crush them with the back of a spoon.
• Dissolve them in 1 tablespoon of very hot water.
• Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
• Add garlic.
• Add the dissolved saffron to the pan with the cardomon, then add the chicken.
• Turn the chicken pieces in the mix, coating well.
• Add the salt, cover and cook for 25 minutes until the chicken is tender.
• Uncover the pan and continue cooking, turning often until the liquid is almost gone.

SKINNY INDIAN SAFFRON CHICKEN

Steps:

• In small bowl, mix hot water and saffron threads; let stand 5 minutes.
• In large bowl, beat curry powder, yogurt and cooled saffron mixture with whisk. Add chicken breasts; mix to thoroughly coat. Cover; refrigerate at least 30 minutes but no longer than 12 hours.
• Heat oven to 425° F. Line cookie sheet with foil. Spray wire rack with cooking spray; place on foil.
• In 2-quart saucepan, heat rice, broth and 1/8 teaspoon salt to boiling over high heat. Stir; cover and reduce heat to low. Cook 20 minutes. Remove from heat, add peas; cover and let stand 5 minutes.
• Meanwhile, remove chicken from marinade. Place chicken on rack, sprinkle with 1/8 teaspoon salt. Bake 15 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
• Fluff rice with fork; stir in mint and chopped cilantro. Slice chicken breasts; serve on top of rice mixture. Garnish with cilantro.

SKINNY CHICKEN BIRYANI

Steps:

• In medium bowl, stir together yogurt sauce ingredients, reserving half of the mint for garnish; cover and refrigerate.
• Place chicken broth in small bowl, and add saffron threads. Set aside.
• Heat 10- to 12-inch skillet or Dutch oven over medium-high heat. Add butter; heat until foaming. Add chicken; brown on all sides, 6 to 7 minutes. Transfer chicken to plate, using slotted spoon.
• Add onion and salt to same skillet. Cook 2 to 3 minutes or until translucent. Add garam masala; cook 1 minute longer or until fragrant.
• Add broth mixture, stirring first if using saffron threads. Add chicken; stir to coat. Reduce heat to medium; simmer 3 to 5 minutes longer to allow flavors to combine.
• Divide rice among 4 shallow bowls; top with chicken mixture, yogurt sauce and remaining mint.

INDIAN CREAMY CASHEW CHICKEN WITH SAFFRON

Steps:

• Paste:
• Put all the paste ingredients in a food processor and process until smooth and set aside.
• In a heavy bottom pot heat oil or ghee on a low heat. Add whole spices and saute until they are slightly brown.
• Add paste mixture into pot with whole spices and fry until mixture is slightly browned.
• Add chicken cubes. Cover and cook over low heat until chicken is tender.
• Add ground nuts, cream and saffron. Cook further for 10 minutes until mixture is creamy and thick. Add a little water if necessary.
• Transfer into a serving dish and garnish with coriander leaves and garam masala.

KASHMIRI CHICKEN, CARDAMOM AND SAFFRON PILAU: SPICED INDIAN RICE

Steps:

• Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
• Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
• Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
• Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
• Transfer all the contents to a bowl and rinse out the pan.
• Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
• Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
• Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
• Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.