Kashmiri Chicken Rogan Josh with Almonds and Saffron

A tender chicken curry simmered in a fragrant saffron-infused tomato gravy with toasted almonds for depth.

Cuisine: Indian

Category: Chicken

Prep: 20 minutes. Cook: 55 minutes.

Serves 4.

Ingredients

• 1.5 pounds chicken thighs
• 2 medium onion
• 2 medium tomato
• 1.5 tablespoons ginger
• 1 tablespoon garlic
• 1.5 tablespoons Kashmiri red chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 1/2 cup plain yogurt
• 2 tablespoons almonds
• 2 tablespoons cashews

Instructions

1. Step 1: Heat 3 tablespoons ghee in a large pot over medium heat. Add 2 medium chopped onions and cook until golden brown, about 10 minutes, stirring occasionally.
2. Step 2: Add 1.5 tablespoons grated ginger and 1 tablespoon minced garlic, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1.5 tablespoons Kashmiri red chili powder, 1 teaspoon cumin, 1 teaspoon coriander, and 1 teaspoon garam masala. Cook for 30 seconds until spices are aromatic.
4. Step 4: Add 2 medium chopped tomatoes and cook until they break down and oil separates, about 8 minutes.
5. Step 5: Stir in 1/2 cup yogurt, 2 tablespoons ground almonds, and 2 tablespoons ground cashews. Add 1.5 pounds chicken thighs and stir to coat evenly.
6. Step 6: Pour in 1 cup water and add 1/4 teaspoon saffron soaked in 1 tablespoon warm milk. Bring to a simmer, cover, and cook on low for 45 minutes.
7. Step 7: Uncover and simmer for 10 minutes to thicken. Season with 1 teaspoon salt to taste.