Yogurt-Braised Chicken With Cashews and Raisins

From Bon Appetit, 10/07, this recipe was included in the Article "My India" by Susan Feniger. Serve with a side of steamed basmati rice. Be sure to let guests know that there are whole cloves in the finished dish

• Ready In: 2 hrs 35 mins
• Serves: 6

Ingredients

• 3  lbs broiler-fryer chickens (8 pieces)
• 1 1⁄2 tablespoons kosher salt
• 4  teaspoons ground cumin, divided
• 1 1⁄2 teaspoons ground cardamom, divided
• 1  teaspoon cayenne pepper
• 2 1⁄2 cups raisins (about 12 ounces)
• 1 1⁄2 cups water
• 4  cups plain yogurt
• 2  teaspoons fresh ground black pepper
• 2  teaspoons ground cinnamon
• 5  tablespoons  clarified butter
• 1  cup raw cashews (about 5 ounces)
• 10  whole cloves
• 1⁄3-1⁄2 cup fresh lemon juice

Directions

1. Place 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.
2. 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.
3. 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.
4. Heat butter in large nonstick skillet over high heat. Add chicken, skin side down, and saute 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.
5. 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.