Royal Indian Chicken Cooked in Yogurt
5 pounds Chicken Thighs
3 cups Greek Yogurt (full fat)
½ teaspoon Salt
1 teaspoon ground Pepper
2 teaspoons Cumin
2 teaspoons Coriander
1 teaspoon Cayenne pepper powder
½ cup chopped Cilantro
16 Cardamom pods
12 Whole cloves
6 1 inch Cinnamon sticks
6 Bay leaves
2 packages (2 oz.) Blanched, slivered almonds
½ cup Raisins
Grill chicken thighs for 10 minutes per side at 450 degrees. You may also Broil chicken thighs on high heat for 10 minutes per side.
Put yogurt into a bowl. Beat lightly until smooth and creamy. Add salt, pepper, cumin, coriander, and cayenne. Mix and set aside.
Put 3 tablespoon of oil in a large non-stick frying pan and set over medium heat. When hot, put in cardamom, cloves, cinnamon and bay leaves. 30 seconds later, put in almonds and raisins; stir quickly. When almonds begin to brown turn off heat and stir-fry for 1 minute more; then, add grilled chicken.
Pour (or spoon) yogurt mixture over the chicken. Mix well.
Place in oven on middle rack. Bake in a preheated oven at 350 degrees for 30 minutes. Turn off oven. Leave chicken dish in oven for 15 minutes and then serve.
Serving suggestion: serve over basmati rice with Indian spinach, and spicy cauliflower and turnips.