Ingredients Jump to Instructions ↓

  1. 3 1/2 lb Chicken;whole

  2. 1 ts -Salt

  3. -freshly ground black pepper 2 tb Vegetable oil

  4. 4 tb Butter;unsalted

  5. 7 Cardamom pods;whole

  6. 8 Cloves, whole

  7. 1 Cinnamon stick;

  8. 2 inch piece

  9. 2 Bay leaves

  10. 2 1/2 tb Almonds;blanched, slivered

  11. 2 1/2 tb Raisins

  12. 1 c Yogurt, plain

  13. 1 ts Cumin, ground; freshly

  14. -ground for best results 1/2 ts Cayenne pepper

  15. 6 pieces. Spread chicken in single layer and sprinkle with

  16. 1/4 tsp salt and pepper to taste; pat into chicken to help it adhere. Turn chicken over and repeat with another

  17. 1/4 tsp salt and pepper to taste. Heat oil and butter in large skillet, preferably non stick, over medium-high heat. When hot, add cardamom, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer. (Do not crowd.) Brown chicken on both sides; transfer with slotted spoon to ovenproof casserole. Repeat with remaining chicken. Add almonds to hot oil in skillet and stir. As soon as they begin to brown, about 1 minute, stir in raisins. Immediately pour contents of skillet, fat and all over chicken. In small bowl, stir together yogurt, cumin, cayenne, remaining salt and black pepper to taste. Pour over chicken; mix well. Cover casserole; place in preheated

  18. 350F oven

  19. 20 minutes. Turn chicken pieces over; baste with juices. Cover, return to oven

  20. 20 to 25 minutes or until chicken is tender. Just before serving, if necessary, reheat chicken over low heat. Remove chicken pieces; transfer to warm serving dish. Spoon off most fat left in casserole; discard. Place remaining sauce in casserole over medium-high heat and boil until thickened, about 5 minutes. Pour thickened sauce over chicken. SERVES:


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