Saffron & Cashew Chicken

Cooking method:

Ninja Foodi Multi-Cooker OP300
  • Prep Time: 10 mins
  • Total time: 1 hour
  • Skill Easy
  • Serves 4 people

Saffron & Cashew Chicken

This rich, warming, aromatic and spicy Korma is a Mughal (Royal) recipe with Cardamom, Ghee, flaked Almonds and Saffron.

Recipe tags


For the onion paste

  • 1 tbsp Oil
  • 2 large Onions, sliced finely
  • 35g Cashews, soaked in boiling water
  • 100g Plain Yoghurt

For the chicken

  • 1 tbsp Ghee
  • 4 Green Cardamom Pods, cracked open slightly
  • 1/2 tsp Cumin Seeds
  • 1 Bay Leaf
  • 1/2 tsp Black Peppercorns
  • 1 tsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 1 Green Chilli, pierced
  • 1 1/2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kashmiri Chilli Powder (or 1/2 tsp Red Chilli Powder)
  • 1 tsp Garam Masala
  • 500g Chicken Thighs (Bone in)
  • 100g Plain Yoghurt
  • 1/4 tsp Saffron Threads, soaked in 125 ml hot water

To serve

  • 2 tbsp Coriander leaves, Chopped
  • 3 tbsp Flaked Almonds, dry toasted

Cooking mode

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  • Step 1

    To make the Onion Paste, select Saute mode on the Foodi.Add Oil and Onions and cook till they are a deep golden brown. Around 12 – 15 minutes.Allow to cool slightly, then blend along with the Cashews and Yoghurt.Set aside.

  • Step 2

    For the chicken, Heat the Ninja in Saute mode.Add Ghee.Add Cardamom Pods, Cumin Seeds, Bay Leaf and Peppercorns and saute for 25 – 30 seonds.

  • Step 3

    Add 2 tbsp of Water. Then add the Ginger, Garlic, Green Chilli, Coriander Powder, Cumin Powder, Turmeric Powder, Kashmiri Chilli Powder and Garam Masala. Stir together.

  • Step 4

    Add the Chicken,Yoghurt and Saffron with Water.Cancel saute mode.Pressure cook on high, sealed for 6 minutes.Let the pressure release naturally.

  • Step 5

    Carefully open the lid and add the Onion Paste. Mix through.

  • Step 6

    Cancel pressure cook mode and select saute. Bring to a boil to thicken.

  • Step 7

    Serve garnished with fresh Coriander and flaked toasted Almonds.