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“Adapted by Nick Kindlesperger at Serious Eats, from a recipe by Madhur Jaffrey.”
1hr 15mins

Ingredients Nutrition


  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.

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