Chicken Korma

Adapted by Nick Kindlesperger at Serious Eats, from a recipe by Madhur Jaffrey. http://bit.ly/fdM1dI

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  piece ginger, 3-inch long, peeled and chopped
• 6  garlic cloves, chopped
• 4  tablespoons  slivered almonds
• 2  cups plain yogurt
• 2  teaspoons garam masala
• 1 1⁄2 tablespoons coriander powder
• 1  teaspoon cayenne pepper
• 3  tablespoons canola oil
• 2  medium onions, thinly sliced
• 1  cinnamon stick, 2-inch long
• 8  whole cardamom pods
• 2  bay leaves
• 1  chicken, cut into eight serving pieces
• 4  tablespoons golden raisins
• 3  tablespoons cilantro, chopped
•  salt

Directions

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