Chicken In Saffron Cream Recipe

Name: Chicken In Saffron Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 teaspoon saffron thread, crumbled; 2 tablespoons extra virgin olive oil, divided; 1 1/2 - 2 lbs boneless skinless chicken breast halves (4); 3/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/4 teaspoon ground coriander; 1 tablespoon butter; 1 large shallot, finely minced; 1/2 inch piece gingerroot, peeled and grated (about 1 tsp); 1 large garlic clove, minced; 1/4 teaspoon freshly grated nutmeg; 1 cup heavy cream; 1/2 cup european style plain yogurt (whole or 2% fat); 1/4 cup cilantro leaf, chopped; 1 teaspoon garam masala

Servings: persons

3/4 teaspoon saffron thread, crumbled
2 tablespoons extra virgin olive oil, divided
1 1/2 - 2 lbs boneless skinless chicken breast halves (4)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground coriander
1 tablespoon butter
1 large shallot, finely minced
1/2 inch piece gingerroot, peeled and grated (about 1 tsp)
1 large garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
1/2 cup european style plain yogurt (whole or 2% fat)
1/4 cup cilantro leaf, chopped
1 teaspoon garam masala

1
Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
2
Cover tightly, let steep at least 20 minutes but preferably 2 hours.
3
Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
4
In a small bowl, combine the salt, pepper, and coriander.
5
Sprinkle the spices over the chicken; let stand 10 minutes.
6
Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
7
Use tongs to transfer the chicken to a plate.
8
Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
9
Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
10
Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
11
If the sauce is too thick, add a splash of cream or milk.
12
Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
13
WINE RECOMMENDATION:
14
Crisp, dry Rose'.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 teaspoon saffron thread, crumbled, 2 tablespoons extra virgin olive oil, divided, 1 1/2 - 2 lbs boneless skinless chicken breast halves (4), 3/4 teaspoon salt, and more.

Yes, Chicken In Saffron Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In Saffron Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions