Royal Chicken Cooked in Yogurt

A luxurious Indian-style chicken dish marinated in spiced yogurt and cooked with aromatic whole spices, almonds, and golden raisins. The chicken is slowly simmered until tender in a rich, creamy sauce.

6 servings

55 min

Published October 4, 2025

Ingredients

•1 cup plain yogurt
•1 teaspoon salt
•1 teaspoon Freshly ground black pepper
•1 teaspoon ground cumin
•1 teaspoon ground coriander
•¼ teaspoon cayenne pepper
•¼ cup fresh cilantro
•3½ pounds chicken
•¼ cup vegetable oil
•8 pieces cardamom pods
•6 pieces whole cloves
•2 inch cinnamon stick
•3 pieces bay leaves
•2½ tablespoons slivered almonds
•2½ tablespoons golden raisins

Cooking Instructions

1.
Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside.
5 min
2.
Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.
5 min
3.
Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up, which will happen very fast. Then put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.
45 min

Ingredients

•1 cup plain yogurt

•1 teaspoon salt

•1 teaspoon Freshly ground black pepper

•1 teaspoon ground cumin

•1 teaspoon ground coriander

•¼ teaspoon cayenne pepper

•¼ cup fresh cilantro

•3½ pounds chicken

•¼ cup vegetable oil

•8 pieces cardamom pods

•6 pieces whole cloves

•2 inch cinnamon stick

•3 pieces bay leaves

•2½ tablespoons slivered almonds

•2½ tablespoons golden raisins

Cooking Instructions

Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside.

5 min

Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.

5 min

Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up, which will happen very fast. Then put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.

45 min