Mughlai Chicken (simple)

Ingredients

• 1 3 1/2 lb. chicken, cut into pieces
• Salt and pepper to taste
• 1/4 cup vegetable oil
• 8 whole cloves
• 7 whole green cardamom pods
• 1 2 inch cinnamon stick
• 2 bay leaves
• 2 1/2 tbsp. blanched, slivered almonds
• 1 1/2 tbsp. golden raisins
• 1 cup plain yogurt
• 1 tsp. ground cumin
• Cayenne pepper to taste

Directions

1. Remove the skin from the chicken. Salt and pepper the chicken pieces on both sides.
2. In a large skillet, heat the oil over medium-high heat. When the oil is hot, add cloves, cardamom pods, cinnamon stick, and bay leaves (this flavors the oil). Stir for a few seconds.
3. Add the chicken pieces in a single layer and cook on each side for 3 to 5 minutes, until lightly browned. Remove the chicken and spices and place in a bowl. Brown the almonds quickly in the remaining oil. Stir in the raisins, stir once, and pour the contents of the skillet into the bowl with the chicken.
4. In another bowl, stir together the yogurt, cumin, and cayenne pepper until blended.
5. Pour the mixture over the chicken and toss to coat the pieces.
6. Transfer the chicken into a large saucepan, cover, and gently simmer over low heat for 20 minutes, turning the pieces of chicken occasionally. Remove the cover, increase the heat, and cook the sauce until it is reduced and thickened. Remove whole spices before serving.