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1
Process ginger, garlic and 1/4 cup of water in blender until smooth.
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2
Add almonds and 2 tablespoons of water, and process again until smooth.
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3
Whisk together yogurt, garam masala, coriander, cayenne, and a pinch of salt.
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4
In a large dutch oven over medium heat, heat oil until shimmering.
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5
Add onions and cook until well-browned, stirring often, about 10 minutes.
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6
Remove onions with slotted spoon, leaving as much oil in pot as possible.
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7
Set onions aside.
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8
Add cinnamon, cardamom, and bay leaves to dutch oven, and stir constantly until fragrant, about 30 seconds.
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9
Add half of the chicken pieces in one layer; do not crowd the pieces together.
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10
Brown on both sides, about 2 minutes on each side.
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11
Transfer browned chicken pieces to a warm plate and set aside.
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12
Repeat with remaining chicken.
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13
Add raisins and almond mixture to the now-empty pot.
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14
Cook, stirring frequently, until it forms a fragrant paste, about 1 minute.
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15
Return chicken and onions to dutch oven and add yogurt.
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16
Stir well, and reduce heat to low.
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17
Cover and cook until chicken is cooked through and tender, 25 to 30 minutes.
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18
Serve with a sprinkling of chopped cilantro.
