Royal chicken cooked in yogurt
(from quack’s recipe box)
The large, whole spices (cardamom pods, whole cloves, cinnamon stick, and bay leaves) are not meant to be eaten.
Source: cookingcute.com
Serves 4 peopleCategories: chicken
Ingredients
- 1 cup plain yogurt
- 1 tsp salt
- black pepper, freshly ground
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper, or to taste
- 1/4 cup cilantro, finely chopped
- 1-1/2 lbs chicken, cut into bite-sized pieces
- 1/4 cup vegetable oil
- 8 cardamom pods
- 6 whole cloves
- cinnamon stick, 2 inches
- 3 bay leaves
- 2-1/2 tbsp almonds, blanched and slivered
- 2-1/2 tbsp golden raisins
Directions
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Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 tsp of the salt, some black pepper, and the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside.
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Using the remaining 1/2 tsp salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.
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Put the oil in a large skillet or pot and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in the chicken pieces. Brown on all sides and remove to a large bowl. Put the almonds and raisins into the same hot oil and stir quickly. When the almonds turn golden and the raisins plump up, put the chicken and its accumulated juices back into the pan.
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Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up, and reduce the sauce until it is thick and just clings to the chicken pieces. Gently turn over the chicken pieces as you do this.