- 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
- 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.