Saffron and Orange Butter Chicken

Method

1. Before adding the spices, add 1/2 tsp saffron threads and 1 tbsp orange zest to the pot with the chicken.
2. Marinate chicken with 1 tsp garam masala, 1 tsp coriander, and 1 tbsp ginger-garlic paste for 30 minutes.
3. Heat butter in a pan. Sauté cumin seeds, onions, and green chilies until golden.
4. Add tomato puree, 1 tsp coriander, 1/2 tsp turmeric, and 1 tbsp sugar. Cook 10 minutes.
5. Add chicken and water. Cook 20 minutes. Stir in cream and remaining garam masala.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.