Spicy Saffron Lemongrass Chicken





1 star anise

3 cloves

2in cinnamon stick

25g chopped garlic

155g chopped onions

2 lemon grass, chopped, (take only the lower white parts)

6 to 7 strands of saffron (dissolves in hot water)

1 cup chicken stock or water (if using water add 1 chicken cube to it)

1 tbsp butter

1 tbsp flour

salt to taste

chopped coriander leaves


Marinate chicken 

1kg chicken cut into large pieces

1 tbsp ground ginger

1 tbsp turmeric powder

1 tbsp cumin powder

1 tsp black pepper powder

salt to taste


In a bowl, mix in all the powders and coat it with the chicken pieces. Marinate for about 15 minutes. In a heat proof pan, add in about 6 to 7 tbsp. oil. Place a chicken at a time and partially fry both sides. Make sure the chicken pieces are placed one by one. Once it starts to develop crust lightly, dish out on a paper towel.

In the same pan, melt the butter, add in cinnamon stick, cloves and star anise. Then saute onions and chopped garlic until aromatic. Mix in lemon grass and saute further for another minute. Add in flour and give a quick stir. Add in 1 cup chicken stock and mix well with the rest of the ingredients. Make sure the flour has fully mixed with the gravy and there are no lumps. Mix in saffron as well. Give a stir. Add salt to taste. Place the cooked chicken pieces one at a time into the pan of the saffron gravy. Bring to a simmer for about 3 mins. Then transfer to a preheated oven 180C and cook for about 45mins to an hour. Once cooked, dish out the chicken pieces only on a serving plate. Throw in the chopped coriander leaves into the gravy and give a stir. Slowly pour the gravy over the chicken pieces. Serve with white rice or briyani or pulao etc. 



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