Ingredients for Yoghurt-Braised Chicken with Cashews and Raisins

• 450g 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 cucharadita de pimienta de cayena

• 375g raisins (about 350g ), divided

• 350ml hot water

• 950ml plain yoghurt

• 2 cucharaditas de pimienta negra recién molida

• 2 cucharaditas de canela molida

• 80ml Clarified Butter

• 230g raw cashews (about 140g )

• 10 clavos de olor enteros

• 80 to 120ml fresh lemon juice

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 240ml raisins and 350ml 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 45ml reserved soaking liquid in mini processor, adding more soaking liquid, if needed, to make smooth paste.

Place yoghurt in medium bowl; whisk 1 minute to lighten. Add black pepper, cinnamon, remaining 2 teaspoons salt, 1 teaspoon cumin, and 1/2 teaspoons 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 230g raisins, cashews, and cloves. Slowly stir in yoghurt mixture. Reduce heat, cover, and simmer until chicken is cooked through, about 12 minutes.

Transfer chicken to platter. Whisk raisin paste and 80ml 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.

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