Chicken stewed in masala sauce

Ingredients:

• 1.4 kg chicken legs
• 1 piece peeled ginger (2.5 cm)
• 4 peeled cloves of garlic
• 2 tsp ground cumin
• 1 teaspoon ground coriander
• 1/2 tsp dried chili flakes
• 4 tablespoons ground almonds, plus 3/4 cup toasted slivered almonds for garnish
• 1/2 cup water
• 5 crushed cardamom berries
• 1 cinnamon stick, broken in half
• 2 bay leaves
• 4 buds of cloves
• 1/4 cup vegetable oil
• 2 finely chopped onions
• 1 cup Greek yogurt
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup raisins
• 1 teaspoon spice mix Garam masala
• 1 tbsp. sugar

Preparation:

1. Place the ginger, garlic, cumin, coriander, and chili pepper in a food processor or mortar and pestle and pulse until smooth. Add the ground almonds and water, then pulse again.
2. Heat the oil in a large saucepan and add the chicken pieces (in batches so they fry rather than stew) and cook until browned on both sides, then transfer to a serving platter.
   
   Add the spices and toss them with the oil. Add the onion and sauté until soft and lightly browned, but keep the heat low and stir frequently to prevent the onion from sticking.
   
   Pour in the chopped pasta and fry evenly until everything begins to brown. Add the yogurt (half a cup at a time), stirring to form a sauce, then add the broth, cream, and raisins.
3. Return the fried chicken to the pan along with the juices that have collected underneath, and sprinkle with garam masala, sugar, and salt to taste. Cover and cook over low heat for 20 minutes, tasting occasionally to ensure the meat is cooked through.
   
   At this point, I like to remove the pan from the heat, divide the chicken into serving bowls, sprinkle with slivered almonds, and enjoy. The rest of the pan's contents can be refrigerated for later use.