Royal Chicken Korma

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Step 1

Soak saffron threads in hot cream in a small bowl for 2-3 hours. Put oil into a large, wide, lidded pan over medium-high heat. When oil is hot, add cardamom, cinnamon, and bay leaves. Stir once and put in as many chicken pieces as will fit easily in a single layer. Brown chicken on both sides, then remove to a bowl, leaving as many of the whole spices as possible. Brown all chicken this way. Add onions to the pan, and stir/fry them until reddish-brown. Add ginger and garlic, stir for 1 minute. Add almonds, raisins, coriander, and cumin. Stir once, then return chicken to pan with any juices. Add yogurt, salt, and cayenne pepper. Stir to mix, then bring to a simmer. Partially cover with the lid, and cook over medium heat for 10 minutes. Raise heat to high and cook, stirring, until most of the liquid has boiled away and a thick sauce clings to the meat. Stir in the saffron cream, garam masala, and 1/2 C water. Cover tightly and leave on the lowest possible heat for 5 minutes.