Peshawari Chicken

Method

1. Soak the saffron in 2 tablespoons of warm water and set aside to bloom for 5 minutes while you prepare the remaining ingredients.
2. In a bowl, combine the yogurt, cardamom, and bloomed saffron water, then add the chicken and coat thoroughly, allowing it to marinate for 10 minutes.
3. Grind the almonds and cashews into a fine paste using a blender or mortar and pestle, adding a splash of water if needed to achieve a smooth consistency.
4. Heat a heavy-bottomed pan over medium-high heat, add the marinated chicken, and sear for 6 minutes until golden on all sides.
5. Stir in the almond-cashew paste and cook for 5 minutes, allowing the nut paste to toast gently and coat the chicken.
6. Pour in the heavy cream and the remaining marinade, reduce the heat to low, and simmer uncovered for 15 minutes until the sauce thickens and the chicken is cooked through.
7. Serve the Peshawari chicken hot, spooning the rich, creamy nut sauce generously over the portions.