Saffron Chili Chicken
Indulge in the vibrant, aromatic flavors of Saffron Chili Chicken, a recipe that seamlessly fuses bold spices with the luxurious warmth of saffron. Juicy chicken thighs are marinated in a rich blend of Greek yogurt, red chili powder, paprika, and a medley of earthy spices, then elevated with the golden hue and floral notes of saffron threads soaked to perfection. After baking to tender, golden-brown perfection, a quick broil adds a tantalizing charred finish. This easy, oven-baked dish is perfect for weeknight dinners or special gatherings, delivering a fusion of heat and depth in every bite. Garnished with fresh cilantro and optional green chili slices, it’s as visually stunning as it is delicious. Try serving this flavorful main dish with fluffy basmati rice or warm naan for a complete, satisfying meal.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in or boneless)
- 0.5 teaspoons Saffron threads
- 3 tablespoons Hot water
- 1 teaspoons Red chili powder
- 1 teaspoons Paprika
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 0.5 teaspoons Turmeric powder
- 4 cloves Garlic cloves (minced)
- 1 teaspoons Fresh ginger (grated)
- 0.5 cups Greek yogurt
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1 teaspoons Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 pieces Green chilies (sliced, optional for garnish)
Instructions
In a small bowl, soak the saffron threads in the hot water and set aside to bloom for 10 minutes.
In a large mixing bowl, create the marinade by combining red chili powder, paprika, ground cumin, ground coriander, turmeric powder, minced garlic, grated ginger, Greek yogurt, lemon juice, olive oil, and salt.
Stir the soaked saffron (along with the saffron water) into the marinade to infuse it with a rich flavor.
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight for deeper flavor.
Preheat your oven to 400°F (200°C).
Place the marinated chicken thighs on a baking sheet lined with parchment paper or foil, ensuring they are spaced evenly.
Bake the chicken in the preheated oven for 35-40 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
Optionally, broil the chicken for an additional 2-3 minutes for a lightly charred finish.
Remove the chicken from the oven and let it rest for 5 minutes.
Garnish with freshly chopped cilantro and sliced green chilies (if desired) before serving.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
