- 1 cup Greek Yogurt
- 3 tbsp. Curious Spoon Kashmiri Saffron Curry Powder
- 2 lb. Chicken Thighs, bone-in and skin-on
- 2 tbsp. Butter
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp. Kosher Salt
- 1/2 tsp. ground Black Pepper
- 1/2 cup Cream
- 2 tbsp. ground Almonds
- 1 medium Green Apple, cored, peeled, and diced
- Cilantro and Slivered Roasted Almonds, garnish
- Rice or Naan, for serving
From the Kitchen
- Large Bowl
- Large Skillet with lid
- Meat thermometer
Notes from the Chef:
This is a great dish to have on a cold winter night. For a quicker weekday evening meal, try using cubed chicken breast and cook on the stovetop in minutes.
Prep all ingredients.
Combine yogurt, Curious Spoon Kashmiri Saffron Blend in large mixing bowl. Add chicken thighs to mixture and coat well. Cover bowl and refrigerator for 3 hours to marinate, up to 12 hours.
Preheat oven to 350 degrees.
Melt 1 Tbsp butter in large skillet, add onions, and cook for 5 minutes, stirring frequently. Add garlic, continue cooking until onions start to become translucent. Remove from skillet and set aside.
Add additional 1 tbsp butter to skillet and place chicken thighs, skin side down and cook until chicken has some color on it. Turn chicken over and add onions, cream, leftover marinade, ground almonds, salt, and pepper to mixture. Bring to a simmer. Cover.
Place in oven to cook for 45 minutes. Ten minutes before chicken is done, add in diced apple.
Garnish with cilantro and slivered almonds. Serve alongside rice or naan.