Butter chicken with Saffron

By Alex Zar

Saffron-Infused Butter Chicken: A Twist on the Classic Indian Delight

"Experience the Richness of Traditional Butter Chicken with a Saffron Twist"

Hey there, food lovers! Let's embark on a culinary journey to India with a dish that's close to everyone's heart – Butter Chicken. But wait, I've got a special twist for you: we're infusing this classic with the luxurious flavor of Saffron. Trust me, this is a game-changer in your kitchen adventures!

Our Butter Chicken with Saffron Spice Blend is a treasure trove of flavors. It's packed with premium Persian Saffron, known for its vibrant color and delicate aroma, making your Butter Chicken not just a dish but an experience.

 Saffron Butter chicken

What You'll Love:

  • Premium Certified Saffron: A golden touch to elevate your dish.
  • Perfect Match for Chicken: Specially crafted to complement poultry.
  • Freshness Locked: Comes in an easy-to-open, re-sealable pouch, keeping the spices vibrant and aromatic.

Recipe: Saffron-Infused Classic Indian Butter Chicken

Get ready to indulge in the rich and creamy goodness of this Indian classic with an aromatic twist.

  • 3 tablespoons of Butter Chicken + Saffron spice blend.
  • 800 g of chicken breast, cut into bite-sized pieces.
  • 1.5 cups of plain yoghurt, divided.
  • 800 ml of chicken or vegetable stock.
  • 1 onion, finely diced.
  • 4 cloves of garlic, minced.
  • 400 g tomato puree, for that tangy kick.
  • 2 limes, quartered, to add a zesty note.
  • 2 tablespoons of cashew nut butter, for a nutty depth.
  • 2 tablespoons of butter, because it's not Butter Chicken without it!
  • Cooking oil of your choice.
  • Sea Salt and pepper, to taste.
  • Fresh coriander, finely chopped, for garnish.
Saffron Butter chicken ingredients
    1. In a bowl, mix the Butter Chicken + Saffron spice blend with half a cup of yoghurt.
    2. Coat the chicken pieces in this marinade and let it rest in the fridge for a few hours or overnight.
    3. Cook the chicken in a pan until it's done and beautifully browned.
    4. Simultaneously, prepare the stock if using stock cubes.
    5. In another pan, sauté onion and garlic, then add tomato puree, cashew nut butter, a squeeze of lime, and stock. Stir well over low-medium heat.
    6. Add the chicken, ensuring it's well-coated with the sauce, then mix in the butter or ghee.
    7. Slowly stir in the remaining yoghurt until smooth.
    8. Simmer on medium-low heat, stirring occasionally, until the sauce reduces by half and the chicken is tender (about 30 minutes).
    9. Serve garnished with fresh coriander, alongside steamed rice, naan, or roti.

    Saffron Butter chicken with rice

    Checkout our other Saffron Recipes Here