Slow-Cooked Kashmiri Chicken with Saffron and Almonds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces simmered in a fragrant yogurt sauce infused with saffron and toasted almonds, offering a delicate balance of spice and creaminess. This indian-inspired chicken ready in about 80 minutes pairs pounds Chicken, Yogurt, teaspoon Saffron threads 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.

Prep: 20 min Cook: 60 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 pounds bone-in, skin-on chicken thighs dry with paper towels. Season with 1/2 teaspoon salt, 1/2 teaspoon turmeric, and 1/2 teaspoon Kashmiri red chili powder.
  2. Step 2: Heat 2 tablespoons oil in a large pot over medium heat. Add 2 medium finely chopped onions and cook until golden brown, about 8 minutes, stirring occasionally.
  3. Step 3: Add 1 tablespoon minced ginger and 2 minced garlic cloves, and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon garam masala, then add the seasoned chicken pieces. Cook for 5 minutes, turning to brown on all sides.
  5. Step 5: Add 1 cup plain full-fat yogurt, 1/4 teaspoon crushed saffron threads, 1/2 cup water, and 1/4 cup slivered toasted almonds. Stir to combine, ensuring the sauce is smooth.
  6. Step 6: Bring to a gentle simmer, cover the pot, and cook on low heat for 45 minutes, or until the chicken is tender.
  7. Step 7: Uncover and simmer for an additional 10 minutes to thicken the sauce. Adjust salt to taste.

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Frequently asked questions

How long does Slow-Cooked Kashmiri Chicken with Saffron and Almonds take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Kashmiri Chicken with Saffron and Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds chicken from drying out.

Can I substitute ingredients in Slow-Cooked Kashmiri Chicken with Saffron and Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Kashmiri Chicken with Saffron and Almonds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Kashmiri Chicken with Saffron and Almonds?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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