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Indian Chicken Recipe

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This recipe for Indian Chicken, by , is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Taradash
Added: Wednesday, November 26, 2008


1 Broiler cut in 8 pieces
1 ˝ tbsp. + 2 tsp. kosher salt
4 tsp. cumin
1 ˝ tsp. cardamom
1 tsp. pepper (if you want it spicy use red pepper)
2 1/2 c. raisins
1 ˝ c. hot water
4 c. plain yogurt
2 tsp. black pepper
2 tsp. cinnamon
5 tbsp. clarified butter
1 c. cashews
1/3 c. lemon juice

Clarified Butter: 4 sticks unsalted butter (1 lb.) cut in pieces. Put butter in a 4 c. glass measuring cup. Microwave for 2 min. Let stand for 1 min. spoon off foamy top layer. Spoon butter into small bowl. Discard milky liquid at bottom of measuring cup.
Place chicken, skin side up on baking dish. Mix 1 ˝ tbsp. salt, 3 tsp. cumin, 1 tbsp. cardamom and 1 tsp. red pepper in small bowl. Sprinkle chicken generously on all sides and let stand for 2 hours.
Combine raisins and 1 1/2 c. hot water in medium bowl. Cover and soak until raisins are soft, 30 minutes to 1 hour. Drain reserving liquid. Blend raisins and 3 tbsp. liquid in food processor adding more liquid to make a paste. Place yogurt in medium bow. Whish 1 min. to lighten. Add black pepper, cinnamon and remaining 2 tsp. salt, 1 tsp cumin and ˝ tsp. cardamom and whisk to blend. Heat butter in large non stick skillet over him heat. Add chicken, skin side down and sauté until brown, about 6 minutes per side. Add remaining cup of raisins, cashews. Slowly stir in yogurt mixture. Reduce heat, cover and simmer until chicken is cooked through, about 12 minutes. Transfer to patter. Whisk raisin paste and 1/3 c. lemon juice into sauce. Simmer to blend, whisking constantly about 4 minutes. season with salt pepper and more lemon juice. Spoon over chicken. Serve over rice.




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