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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chicken(skinless) - 3 lb
- Unsalted butter - 4 tbsp
- Cardamom(Elakka) - 5 nos
- Cloves(Grambu) - 8 nos
- Cinnamon(Karugapatta) - 2" stick
- Bay leaves(Vazhana ela) - 2 nos
- Almondsblanched(Badam) - 2 1/2 tbsp
- Raisins(Onakka munthiri) - 2 1/2 tbsp
- Yoghurt/curd(Thayiru) - 1 cup
- Cumin seeds powder(Jeerakam) - 1 tsp
- Salt(As reqd) -
- Pepper(As reqd) -
- Vegetable oil - 2 tbsp
- Lemon slices for garnishing -
- Onion slices for garnishing -
Ingredients
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Instructions
- Cut the chicken into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces.
- Mix oil and butter in large skillet and heat over medium-high.
- When hot, add cardamoms, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer.
- Fry the chicken until brown on both sides and transfer to oven proof casserole with a fork or spatula. Repeat the process with the remaining chicken.
- Heat remaining oil in skillet and fry the almonds until golden brown.
- Add raisins and stir well.
- Pour the contents of skillet over the chicken.
- In another bowl, stir together yoghurt, cumin powder, remaining salt & pepper to taste.
- Place this mixture over chicken and stir well.
- Cover the casserole and place in a preheated oven and bake at 350 degrees F for 20 minutes. Repeat the process on other side for another 20 minutes or until chicken is tender.
- Garnish with lemon and onion slices.
- :- Serve hot.
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