Moghlai Chicken

Difficulty

medium

1. 1

   Remove skin from chicken. Cut into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces.

2. 2

   Spread chicken in single layer and sprinkle with 1/4 tsp salt and pepper to taste; pat into chicken to help it adhere. Turn chicken over and repeat with another 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.

3. 3

   (Do not crowd.) Brown chicken on both sides; transfer with slotted spoon to ovenproof casserole. Repeat with remaining chicken.

4. 4

   Add almonds to hot oil in skillet and stir. As soon as they begin to brown, about 1 minute, stir in raisins.

   1 min
5. 5

   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.

6. 6

   Cover casserole; place in preheated 350F oven 20 minutes. Turn chicken pieces over; baste with juices.

   20 min
7. 7

   Cover, return to oven 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.

   25 min
8. 8

   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.

   5 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.