Moghlai Chicken

• 1 chicken, skinned and cut into parts
• 1 t salt
• freshly ground pepper
• 2 T veg oil
• 4 T unsalted butter
• 7 cardamom pods
• 8 whole cloves
• 2 in cinnamon stick
• 2 bay leaves
• 1 oz slivered blanched almonds
• 1 oz raisins
• 1 c plain yoghurt
• 1 t ground cumin
• 0.5 t chili powder

1. cut chicken breast pieces into 6, legs in 2
2. sprinkle with salt and pepper and pat down on all sides
3. heat oil and butter
4. add cardamom, cloves, cinnamon, bay and some of the chicken in single layer
5. remove when browned on both sides, add other chicken pieces
6. put in glass dish for oven
7. fry almonds in same pan
8. when they start to brown, add raisins and before they burn, pour contents over the chicken
9. preheat over to 350F
10. put yoghurt in a bowl, add cumin and chili powder, 0.5 t salt and pepper
11. beat lightly til creamy, pour over chicken and mix well
12. cover pan tightly and put in oven
13. bake 20 min
14. turn chicken and baste
15. recover and bake another 20-25 minutes
16. remove large spices

chicken, salt, freshly ground pepper, t, t, cardamom pods, cloves, bay leaves, almonds, raisins, plain yoghurt, ground cumin, chili powder

Taken from www.epicurious.com/recipes/member/views/moghlai-chicken-51263711 (may not work)