Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Steep 0.5 teaspoon of saffron threads in 0.25 cup of hot milk for at least 20 minutes to infuse, allowing the color and aroma to develop.

2. 2

   Combine 700 grams of boneless, skinless chicken thighs with 0.5 cup full-fat plain yogurt, 1 tablespoon ginger-garlic paste, 1 whole minced green chili, 1 teaspoon salt, 4 crushed green cardamom pods, 0.25 teaspoon mace powder, 0.25 teaspoon white pepper powder, and the steeped saffron milk in a bowl, then mix well to coat the chicken thoroughly.

3. 3

   Place the marinated chicken into a vacuum-sealable bag, ensuring an even layer, seal it completely, and cook in a sous-vide water bath at 63 degrees Celsius for 1.5 hours.

4. 4

   While the chicken cooks, soak 0.25 cup raw cashews in hot water for 15 minutes, then blend them with 0.25 cup of heavy cream until a smooth paste forms.

5. 5

   Heat 2 tablespoons of ghee in a large pan over medium heat, add 1 finely chopped small onion and sauté until golden brown, which will take about 8-10 minutes.

6. 6

   Stir in the cashew-cream paste into the pan with the sautéed onions, cook for 2-3 minutes, then carefully add the cooked sous-vide chicken along with any juices from the bag.

7. 7

   Simmer the Saffron Sous-Vide Murgh Malai Korma for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly, then garnish and serve hot.