SHAHI MURGH (CHICKEN COOKED IN YOGURT)

SHAHI MURGH (CHICKEN COOKED IN YOGURT) image

Number Of Ingredients 15

1 1/2 c. plain yogurt
1 1/2 tsp. salt
1/2 tsp. black pepper to taste
1 1/2 tsp. cumin powder
1 1/2 tsp. coriander powder
1/4 tsp. cayenne pepper (more to taste)
1/4 c. finely chopped cilantro
3 lbs. chicken
1/4 c. canola oil
12 cardamom pods
9 whole cloves
3" cinnamon stick
3 bay leaves
3 1/2 tbs. slivered almonds
3 1/2 tbs. raisins

Steps:

Put yogurt in a bowl. Beat lightly until smooth & creamy. Add 3/4 tsp. salt, black pepper, cumin powder, coriander powder, cayenne pepper and cilantro. Mix, add chicken, marinate at least 6 hours (or overnight). Remove chicken from bowl, shake excess yogurt. Season both sides with salt & pepper. Heat oil in pan over medium high. When the oil is hot add cardamom pods, cloves, cinnamon stick and bay leaves. Stir to season oil. Place as many chicken pieces as can fit in a single layer in pan (don't over crowd or they won't brown). Brown both sides, remove to a large bowl. Repeat with second batch if necessary. Once all chicken in browned put almonds and raisins in the pot. Stir quickly. Place all chicken, it's juices and yogurt back into the pot. Stir to coat chicken. Bring to a simmer, cover, reduce heat to a low. Allow to simmer for 20-25 minutes (stir twice during this time). Remove cover, turn heat up to reduce sauce until thick. Turn chicken gently during reduction.