Braised Kashmiri Chicken with Saffron and Almonds

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Tender chicken pieces simmered in a rich Kashmiri spice base, finished with saffron-infused almonds for an elegant, aromatic centerpiece. This Indian recipe, ready in about 80 minutes, pairs bone-in chicken thighs and drumsticks, Kashmiri chili powder, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds bone-in chicken thighs and drumsticks
• 1.5 teaspoons Kashmiri chili powder
• 1 teaspoon ground coriander
• 2 tablespoons ghee
• 1, finely chopped large onion
• 4, minced garlic cloves
• 1 inch, grated ginger
• 2, diced medium tomatoes
• 3 tablespoons plain yogurt
• 1/4 teaspoon saffron threads
• 2 teaspoons warm milk
• 2 tablespoons, finely ground almonds

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 pounds bone-in chicken thighs and drumsticks dry, then season with 1.5 teaspoons Kashmiri chili powder and 1 teaspoon ground coriander.
2. Step 2: Heat 1 tablespoon ghee in a large pot over medium-high heat. Add chicken skin-side down and cook for 5 minutes until golden, flip, and brown 3 minutes more; remove and set aside.
3. Step 3: Add remaining 1 tablespoon ghee to the pot, then add 1 finely chopped onion and cook until golden brown, about 8 minutes. Stir in 4 minced garlic cloves and 1 inch grated ginger, cooking 2 minutes until fragrant.
4. Step 4: Add 2 diced medium tomatoes, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1/4 teaspoon salt. Cook 5 minutes until tomatoes break down.
5. Step 5: Return chicken to pot, add 3 tablespoons yogurt, 1 cup water, and saffron threads soaked in 2 teaspoons warm milk. Simmer covered for 50 minutes on low heat.
6. Step 6: Stir in 2 tablespoons ground almonds and cook 10 minutes more. Garnish with fresh cilantro before serving.