Aromatic Saffron Chicken Korma with Homemade Wholemeal Paratha

Grind the saffron threads lightly in a mortar and pestle, transfer to a small bowl with the warm milk, and let stand for 20 minutes to bloom into a vivid amber liquid.

In a large mixing bowl, combine cut chicken thighs, yogurt, ginger paste, garlic paste, 6 g sea salt, ground coriander, cumin, kashmiri chili powder, and turmeric. Wash hands, knife, and board immediately after handling raw chicken to prevent cross-contamination. Cover and marinate for 30 minutes at room temperature.

In a separate clean mixing bowl, whisk together whole wheat flour and 4 g sea salt, then gradually add 180 ml warm water while kneading for 8 minutes until a soft, pliable, and non-sticky dough forms. Cover with a damp cloth and rest for 30 minutes.

Set a heavy-bottomed Dutch oven over medium heat at 170C (338F), melt 30 g ghee, add sliced onions, and sauté slowly with a silicone spatula for 15 minutes until evenly deep golden brown.

Transfer browned onions along with soaked cashews and their 60 ml soaking water into a high-speed blender, and process on high for 2 minutes until an ultra-smooth, creamy paste forms.

Return the Dutch oven to medium heat at 160C (320F), add the remaining 15 g ghee, and toast green cardamom, black cardamom, whole cloves, cinnamon stick, and bay leaf for 60 seconds until aromatic.

Add marinated chicken thighs and all residual marinade into the Dutch oven, searing over medium heat for 6 minutes while stirring continuously to prevent yogurt from breaking.

Stir in the pureed onion-cashew paste and 120 ml water, bring to a gentle simmer, cover tightly with the lid, and cook on low heat at 95C (203F) for 18 minutes until chicken pieces register an internal temperature of at least 74C (165F) on an instant-read digital thermometer.

Uncover the Dutch oven, reduce heat to the lowest setting, stir in bloomed saffron milk, heavy cream, and garam masala, and warm gently for 3 minutes without boiling.

Divide the rested dough into 8 equal portions of about 60 g each, roll one portion on a cutting board into a 15 cm disc using a rolling pin, brush lightly with 2 g melted ghee, fold in half, brush again, fold into a triangle, and roll out evenly into a 18 cm layered flatbread.

Place a cast iron skillet or tawa over medium-high heat at 200C (392F), lay the rolled paratha onto the hot dry pan for 40 seconds until small bubbles appear, flip with tongs, brush the top surface with 2 g melted ghee, flip again, brush the second side, and cook for 30 seconds per side while pressing gently until puffed and speckled with brown spots. Repeat for remaining portions.

Ladle the hot chicken korma into serving bowls and serve immediately alongside the warm, flaky wholemeal parathas.