In the regal kitchens of the Mughal emperors, food was not just sustenance—it was art, history, and luxury served on a golden platter. One of the crown jewels of this rich culinary heritage is Chicken Korma, a dish that embodies opulence, subtlety, and timelessness. When infused with the golden threads of Kashmiri saffron, this classic recipe transcends mere taste—it becomes an experience.
At Saffron Cottage, we believe that saffron isn’t just a spice—it’s a storyteller. And there’s no better stage for its performance than a slow-cooked, creamy, spice-layered Chicken Korma prepared with patience, love, and the finest saffron the valleys of Kashmir have to offer.
A Royal Dish with Deep Roots
Korma—derived from the Urdu word qormā, meaning “braise”—originated during the Mughal era, when Persian culinary techniques fused with Indian spices. Traditionally made with yogurt, nuts, and aromatics, Korma was once reserved for kings, nobles, and lavish celebrations.
Over time, every region in India and Pakistan gave this dish its own touch—but the heart of Mughlai Korma remains the same: luxurious, tender meat bathed in a velvety sauce, slow-cooked to perfection.
What elevates this recipe from memorable to unforgettable? Real saffron.
Why Use Saffron in Korma?
Saffron is not just a colourant or garnish. When used thoughtfully, it lends a deep floral aroma, a whisper of earthiness, and a golden hue that perfumes the entire dish.
At Saffron Cottage, we curate pure, premium-grade Kashmiri saffron, known for its long stigmas, vibrant colour, and unmistakable scent. When steeped in warm milk or cream and added to Korma, it deepens the complexity of flavours without overpowering the core ingredients.
This is not just cooking—it’s culinary craftsmanship.
How to Make Saffron Chicken Korma at Home
Whether you’re planning a festive gathering or an intimate family dinner, this dish delivers. Here’s a simplified outline that preserves authenticity:
Ingredients:
- Chicken (bone-in for extra flavour) – 1kg
- Greek yogurt – 1 cup
- Onions (thinly sliced and browned) – 3 large
- Ginger-garlic paste – 2 tbsp
- Cashew or almond paste – 1/3 cup
- Saffron strands – a generous pinch (from Saffron Cottage)
- Warm milk – 2 tbsp
- Whole spices (cardamom, cloves, bay leaves)
- Ghee – 3 tbsp
- Garam masala – 1 tsp
- Salt – to taste
Steps:
- Infuse the Saffron: Steep saffron threads in warm milk for 15–20 minutes to extract maximum colour and aroma.
- Marinate: Mix chicken with yogurt, ginger-garlic paste, and a pinch of salt. Rest for 30 minutes.
- Prepare the Base: In a heavy-bottomed pan, heat ghee. Add whole spices until aromatic. Add browned onions and cook until they form a smooth base.
- Cook: Add marinated chicken, stir well, and cook covered on low heat. Add nut paste and continue stirring occasionally.
- Final Touch: Pour in the saffron milk. Let it simmer slowly until chicken is tender and coated in a thick, saffron-hued gravy.
- Finish with garam masala. Serve hot with naan, paratha, or fragrant basmati rice.
The Taste of Tradition, Redefined
When prepared with quality saffron, Chicken Korma isn’t just a dish—it’s a celebration of legacy. The depth of flavour, the subtle balance of spices, and the buttery softness of saffron in every bite take you back to the grandeur of a Mughal feast.
Whether it’s a wedding, Eid, Diwali, or a quiet Sunday dinner with those who matter most—this dish is your signature of elegance.
Why Choose Saffron Cottage Saffron?
At KONG POSH INDUSTRIES (M) SDN.BHD., we go beyond commerce—we honour heritage, purity, and taste. Our Saffron Cottage brand offers only authentic, hand-harvested saffron sourced directly from trusted farms in Kashmir. Every strand is sun-dried, laboratory-tested, and sealed with love.
No synthetic colour, no fillers, no compromise.
This is saffron you can taste, smell, and trust.