Yogurt Braised Chicken Curry

• DRY RUB
• 8 chicken thighs
• 1 T. salt
• 1 T. cumin
• 1 t. cardamom
• 1 t. cayenne
• YOGURT MIXTURE
• 2 C. yogurt
• 2 t. pepper
• 2 t. cinnamon
• 1/2 t. cardamom
• 1 t. cumin
• 1 T. curry powder
• CHICKEN
• 1 1/2 C. raisins
• 3/4 C. boiling water
• 5 T. clarified butter
• 1/2 c. raw cashews, chopped

1. Mix dry rub ingredients. spread on both sides of chicken & let sit for 2 hours.
2. Place raisins in bowl & cover with boiling water. Let sit 30 minutes.
3. Place yogurt in bowl . whisk to lighten then add remaining spices. Set aside.
4. Heat butter in large frying pan over high heat. Add chicken & brown about 6 minutes a side. Add raisins & a pinch of cloves. Slowly add yogurt mixture. Reduce heat & simmer until chicken is cooked through. About 20 minutes.
5. If sauce is too thick thin with a little of the raisin water. Transfer to platter & sprinkle with nuts,

rub, chicken, salt, cumin, cardamom, cayenne, yogurt, pepper, cinnamon, cardamom, cumin, curry powder, chicken, raisins, boiling water, butter, cashews

Taken from www.epicurious.com/recipes/member/views/yogurt-braised-chicken-curry-1259571 (may not work)