Yogurt Braised Chicken With Cashews And Raisins Recipes

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YOGURT-BRAISED CHICKEN WITH CASHEWS AND RAISINS



Yogurt-Braised Chicken with Cashews and Raisins image

Provided by Susan Feniger

Categories     Chicken     Yogurt     High Fiber     Raisin     Cashew     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

1 3-pound best-of-fryer chicken (8 pieces)
1 1/2 tablespoons plus 2 teaspoons coarse 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), divided
1 1/2 cups hot water
4 cups plain yogurt
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
5 tablespoons Clarified Butter
1 cup raw cashews (about 5 ounces)
10 whole cloves
1/3 to 1/2 cup fresh lemon juice

Steps:

  • 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.
  • 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.

ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE



Roasted Curry Chicken Thighs with Yogurt Cumin Sauce image

Provided by Claire Robinson

Time 12h45m

Yield 4 servings

Number Of Ingredients 6

2 teaspoons whole cumin seeds
4 cloves garlic
3 tablespoons bottled green or red Thai curry paste
2 cups whole Greek yogurt, divided
3 pounds chicken thighs
Kosher salt and freshly cracked black pepper

Steps:

  • In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
  • Preheat the oven to 425 degrees F.
  • Line a sheet pan with aluminum foil and top with a cooling rack.
  • Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
  • In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
  • What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.

CHICKEN WITH YOGHURT AND CASHEW NUTS



Chicken with Yoghurt and Cashew Nuts image

This recipe makes a mild and creamy chicken curry. The quantities here serve four to six people.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 onion, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely sliced
4 tablespoons cashew nuts
6 cloves garlic, peeled and left whole
2 green chiles, left whole, pricked with a knife
Kosher salt
1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed
9 ounces plain yogurt
3 1/2 ounces water
12 curry leaves*
1 teaspoon garam masala
1 teaspoon ground fennel seeds
Juice of 1/2 lemon

Steps:

  • Heat the oil in a nonstick pan. Add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Caution: Keep the pan well away from your face and eyes.
  • Be careful of the popping seeds and the splatter of oil.
  • When the mustard seeds have popped, add the onion, ginger, and cashew nuts and fry for 4 to 5 minutes, or until the onions are golden brown. Add the garlic, green chiles, and salt, and fry for 1 to 2 minutes, stirring often, or until the garlic has softened. Add the chicken pieces, and fry for 5 to 6 minutes, or until golden brown. Add the yogurt, stir well and bring the mixture to a boil. Reduce the heat until the mixture is simmering, then cover the pan with a lid and simmer, stirring occasionally, for 10 to 15 minutes. Add the water, stir well, then cover the pan again, and simmer the mixture for another 15 minutes, or until the chicken is tender and the sauce has thickened. Add the remaining ingredients, stir well, and continue to cook for 2 to 3 minutes, or until the mixture has warmed through. Serve immediately.

CURRY-AND-YOGURT BRAISED CHICKEN THIGHS



Curry-And-Yogurt Braised Chicken Thighs image

This recipe is from Food and Wine. I love curries, but so many of my recipes are too labor intensive for a week-night meal. This is relatively quick and easy. It's a great summer-time meal, when you can use farm-fresh produce. When fresh corn is not available, substitute 1/2 C frozen corn.

Provided by crrllssn

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup canola oil
1 1/2 lbs boneless chicken thighs
salt and pepper, for seasoning
all-purpose flour, for dusting
1 tablespoon gingerroot, minced
1 garlic clove, minced
1 serrano chili, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 tablespoon Madras curry powder
1 lb tomatoes, cored and coarsely chopped
1 ear of corn, kernels cut off
1/4 cup plain yogurt
1/2 cup water
cilantro leaf, for garnish

Steps:

  • In a large, deep skillet, heat oil. Season chicken with salt and pepper and lightly dust with flour. Add chicken to skillet and cook over high heat, turning once, for 6 minutes. Transfer chicken to a plate.
  • Add ginger, garlic, chile and bell pepper to skillet and cook over high heat until slightly softened, about 2 minutes. Stir in curry powder and cook 1 minute. Add tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
  • Return chicken and any accumulated juices to skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices are slightly thickened, about 15 minutes. Sprinkle with cilantro and serve over cooked rice.

Nutrition Facts : Calories 544.5, Fat 40.9, SaturatedFat 8.9, Cholesterol 145, Sodium 148, Carbohydrate 12.8, Fiber 3.2, Sugar 5.8, Protein 32.2

YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER



Yogurt-Braised Chicken Legs With Garlic and Ginger image

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce.

Provided by Claire Saffitz

Categories     Chicken     Garlic     Ginger     Coriander     Cumin     Yogurt     Chickpea     Green Onion/Scallion     Mint     Lime     Dinner     Braise

Yield 4 servings

Number Of Ingredients 12

4 whole chicken legs (thigh and drumstick), patted dry with paper towels
Kosher salt, freshly ground pepper
2 Tbsp. extra-virgin olive oil
1 head of garlic, halved crosswise, plus 1 clove
1 (3") piece ginger, peeled, scrubbed, thinly sliced
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
1/2 tsp. crushed red pepper flakes
1 tsp. ground turmeric
3 cups plain whole-milk yogurt (not Greek), divided
1 (15-oz.) can chickpeas, rinsed
Thinly sliced scallions, mint leaves, and lime wedges (for serving)

Steps:

  • Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
  • Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
  • Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
  • Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
  • Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.

CHICKEN IN CREAMY YOGHURT SAUCE



Chicken in Creamy Yoghurt Sauce image

Make and share this Chicken in Creamy Yoghurt Sauce recipe from Food.com.

Provided by eatrealfood

Categories     Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 24

2 1/2 lbs chicken fillets, cubed, rinsed and drained
4 tablespoons butter or 4 tablespoons ghee
1/2 cup chopped shallot
2 green peppers, seeded and cubed
2 tablespoons vegetable oil or 2 tablespoons ghee
2 bay leaves
2 cinnamon sticks
6 green cardamom pods
4 cloves
1 large onion, chopped finely
1 tablespoon garlic paste
1 tablespoon ginger paste
3 teaspoons ground cumin
3 teaspoons ground coriander
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1/4 cup tomato puree
3/4 cup plain low-fat yogurt
1 teaspoon garam masala
salt
fresh coriander (to garnish)
1/2 cup unsalted cashews, ground to a paste with
1/2 cup water
1/2 cup cream

Steps:

  • Heat butter and sauté chicken pieces for 5 minutes.
  • Add shallots and green pepper, stirfry for 3-4 minutes.
  • Remove sauteed items.
  • Add the oil to the remaining butter.
  • Add the whole spices: bay leaves, cinnamon, green cardamom and cloves.
  • Add onion, garlic and ginger, and fry until lightly browned.
  • Add ground cumin, coriander, turmeric, chili powder, tomato puree and salt.
  • Cook gently until the oil separates.
  • Reduce heat and slowly add in the yoghurt while stirring.
  • Add chicken, shallots, green pepper and cashew-cream paste.
  • Spinkle garam masala, simmer for 5 minutes.
  • Garnish and serve with naan or rice.

YOGURT CHICKEN



Yogurt Chicken image

Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Yield 5

Number Of Ingredients 8

4 skinless, boneless chicken breasts
1 (6 ounce) container plain low-fat yogurt
1 lemon, juiced
1 cup dried bread crumbs, seasoned
½ teaspoon garlic powder
salt to taste
¼ cup butter
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
  • In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
  • Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.4 g, Cholesterol 81.4 mg, Fat 12.3 g, Fiber 2.2 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 573.6 mg, Sugar 3.8 g

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