Saffron chicken korma with wholemeal paratha

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Asma Khan
From Saturday Kitchen

Ingredients

For the saffron chicken korma

  • 500g/1lb 2oz Turkish or Greek-style yoghurt
  • 1 tbsp garlic paste
  • 2 tbsp ginger paste
  • 8 chicken thighs (approximately 1kg/2lb 4oz), skin removed and bone in
  • 2 tbsp full-fat milk
  • large pinch saffron
  • 6 tbsp vegetable oil
  • 3 white onions, sliced into thin rings
  • 2 Indian bay leaves
  • 2.5cm/1in piece cassia bark
  • 3 green cardamom pods
  • 1 clove
  • 1 tbsp ground coriander
  • ¼ tsp chilli powder
  • 1 tsp salt
  • 2 tbsp ground almonds
  • 1 tbsp sugar
  • salt and freshly ground black pepper
  • small handful flaked almonds, to garnish

For the wholemeal paratha

  • 450g/1lb wholemeal or chapati flour, plus extra for dusting
  • 1 tsp salt
  • 4 tbsp butter or ghee, melted (or use oil)
  • vegetable oil, for frying