Ingredients
Scale
- 1 kg (2.2 lbs) chicken thighs or breasts, skinless and bone-in or boneless
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon saffron threads, soaked in warm water
- 1 cup plain Greek yogurt or sour cream
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh herbs for garnish (cilantro, parsley)
- Optional: lemon wedges for serving
Instructions
- Marinate the chicken with turmeric, cumin, cinnamon, ground cardamom, salt, pepper, and soaked saffron water. Let it marinate for at least 30 minutes.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent and fragrant, about 5 minutes.
- Add marinated chicken to the skillet, browning on all sides. Once golden, reduce heat to low, cover, and cook gently for 25-30 minutes until tender and juicy.
- Stir in Greek yogurt or sour cream, simmer for 5 more minutes, then adjust seasoning as needed. Garnish with fresh herbs and serve with lemon wedges if desired.
Notes
- For a richer flavor, marinate the chicken overnight.
- Ensure saffron is soaked well to release its full aroma and color.
- Use fresh herbs for garnish to enhance flavor and presentation.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, simmering, marinating
- Cuisine: Middle Eastern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 200g)
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg