Royal Chicken Cooked In Yogurt
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Plain Yogurt1 tsp
Salt1 tsp
Ground Cumin1 tsp
Ground Coriander1 cup
Vegetable Oil2 inch
Stick Cinnamon2.5 tbsps
Slivered Almonds (blanched,)2.5 tbsps
Golden RaisinsDirections:
1
Put the yogurt into a bowl
2
Beat it lightly until it is smooth and creamy
3
Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro
4
Mix and set aside
5
Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper
6
Put the oil in a wide, preferably nonstick pan and set over medium-high heat
7
When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves
8
Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer
9
Brown on both sides and remove to a large bowl
10
Brown all the chicken pieces this way and transfer them to the bowl
11
Put the almonds and raisins into the same hot oil
12
Stir quickly
13
The almonds should turn golden and the raisins should plump up, which will happen very fast
14
Then put the chicken and its accumulated juices back into the pan
15
Add the seasoned yogurt
16
Stir to mix and bring to a simmer
17
Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time
18
Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces
19
Turn the chicken pieces over gently as you do this
20
Put the yogurt into a bowl
21
Beat it lightly until it is smooth and creamy
22
Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro
23
Mix and set aside
24
Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper
25
Put the oil in a wide, preferably nonstick pan and set over medium-high heat
26
When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves
27
Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer
28
Brown on both sides and remove to a large bowl
29
Brown all the chicken pieces this way and transfer them to the bowl
30
Put the almonds and raisins into the same hot oil
31
Stir quickly
32
The almonds should turn golden and the raisins should plump up, which will happen very fast
33
Then put the chicken and its accumulated juices back into the pan
34
Add the seasoned yogurt
35
Stir to mix and bring to a simmer
36
Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time
37
Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces
38
Turn the chicken pieces over gently as you do this