Saffron and Cardamom Indian Chicken Curry

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A fragrant Indian chicken curry simmered with aromatic saffron and green cardamom pods, delivering a rich, spiced depth of flavor. This Indian-inspired chicken recipe, ready in about 45 minutes, pairs vegetable oil, onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 3 tbsp vegetable oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 6 whole green cardamom pods
• 1/4 tsp saffron threads
• 2 tbsp hot water
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 cup tomato puree
• 1/2 cup plain yogurt
• 1 tsp salt
• 2 tbsp fresh cilantro leaves, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 1/4 tsp saffron threads in 2 tbsp hot water for 10 minutes to release color and aroma.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 6 whole green cardamom pods and 1 medium finely chopped onion, sautéing for 5 minutes until onions soften and turn translucent.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, stirring for 1 minute until fragrant.
4. Step 4: Stir in 1/2 tsp ground turmeric, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 30 seconds to toast the spices.
5. Step 5: Add 1 lb boneless, skinless chicken thigh pieces and sauté for 5 minutes until the chicken edges turn white.
6. Step 6: Pour in 1/2 cup tomato puree and the saffron water, stir well. Cover and simmer on low heat for 10 minutes.
7. Step 7: Stir in 1/2 cup plain yogurt and 1 tsp salt, cook uncovered for another 10 minutes until sauce thickens and chicken is tender.
8. Step 8: Garnish with 2 tbsp chopped fresh cilantro leaves before serving.