Saffron and Cardamom Bengali Style Chicken Curry with Cauliflower

Method

1. Add saffron threads and ground cardamom to the pot with oil, cumin seeds, and onions.
2. Heat oil in a pot, add cumin seeds and sauté until fragrant.
3. Add sliced onions and cook until golden brown.
4. Stir in ginger-garlic paste, tomatoes, and spices, then cook for 5 minutes.
5. Add chicken and water, then simmer for 30 minutes until tender.
6. Add cauliflower and cook for 10 minutes.
7. Season with salt and serve hot.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.