Yogurt-Braised Chicken with Cashews and Raisins
Yogurt-Braised Chicken with Cashews and Raisins is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place chicken, skin side up, on rimmed baking sheet.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace chicken, skin side up, on rimmed baking sheet.
Mix 1 1/2 tablespoons salt, 3 teaspoons cumin, 1 teaspoon cardamom, and cayenne in small bowl.
Sprinkle chicken generously on all sides with spice mix.
Let stand 2 hours.
Combine 1 cup raisins and 1 1/2 cups hot water in medium bowl.
Cover; soak until raisins are soft, at least 30 minutes and up to 1 hour.
Drain, reserving soaking liquid.
Blend raisins and 3 tablespoons reserved soaking liquid in mini processor, adding more soaking liquid, if needed, to make smooth paste.
Place yogurt in medium bowl; whisk 1 minute to lighten.
Add black pepper, cinnamon, remaining 2 teaspoons salt, 1 teaspoon cumin, and 1/2 teaspoon cardamom and whisk to blend.
Heat butter in large nonstick skillet over high heat.
Add chicken, skin side down, and sauté until brown, about 6 minutes per side.
Add remaining 1 1/2 cups raisins, cashews, and cloves.
Slowly stir in yogurt mixture.
Reduce heat, cover, and simmer until chicken is cooked through, about 12 minutes.
Transfer chicken to platter.
Whisk raisin paste and 1/3 cup lemon juice into sauce.
Simmer to blend, whisking constantly, about 4 minutes.
Season with salt, pepper, and more lemon juice, if desired.
Spoon over chicken.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.