Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour

Ingredients:

• 1.5 lbs (about 700g) chicken thighs or breasts (bone-in or boneless)
• 1 pinch of Zarafron saffron threads (about 1/2 tsp)
• 2 tbsp warm water or milk (to bloom saffron)
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon (optional)
• Salt and pepper to taste
• 1/2 tsp paprika or chili flakes (optional, for heat)
• 1/2 cup plain Greek yogurt or sour cream
• 1 tbsp lemon juice
• 2 tbsp olive oil or ghee
• 1/2 cup chicken broth or water
• Chopped fresh parsley or cilantro for garnish
• Optional: a handful of slivered almonds or barberries for garnish

Instructions:

Bloom the saffron:
Crush the saffron threads lightly with your fingers or a mortar and pestle. Add to warm water or milk and let it sit for 10 minutes.

Marinate the chicken:
In a bowl, mix yogurt, lemon juice, half the garlic, turmeric, cumin, cinnamon, paprika (if using), salt, pepper, and the bloomed saffron (with liquid). Coat the chicken and marinate for at least 30 minutes, or up to overnight in the fridge.

Sauté the onions:
Heat oil or ghee in a large skillet or Dutch oven over medium heat. Add sliced onions and sauté until golden brown (10–15 minutes). Remove half for garnish, if desired.

Cook the chicken:
Add the remaining garlic to the pan, sauté for 1 min, then add marinated chicken (shaking off excess marinade) and sear on both sides until golden.

Simmer:
Add remaining marinade and chicken broth. Reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is tender and cooked through.

Garnish and serve:
Top with reserved onions, chopped herbs, and optional almonds/barberries. Serve with basmati rice, flatbread, or roasted veggies.

Nooshe Jan!