2.5 cm cube fresh ginger, peeled and coarsely chopped
8-9 cloves garlic, peeled
6 tablespoons blanched, silvered almonds
4 tablespoons water
7 tablespoons vegetable oil
1 kg chicken pieces, skinned
10 cardamom pods
2.5 cm cinnamon stick
2 bay leaves
5 cloves
2 medium onions, peeled and finely chopped
2 teaspoons ground cumin
1/8 - 1/2 teaspoon cayenne pepper
7 tablespoons plain yogurt
300 ml light cream
1.5 teaspoons salt
1-2 tablespoons golden raisins
1/4 teaspoon garam masala

Put the ginger, garlic, 4 tablespoons of the almonds, and the water into the container of an electric blender and blend until you have a paste.
Put the oil in a wide, preferably nonstick, pot or deep frying pan and set over medium-high heat. When hot, put as many chicken pieces as the pan will hold in a single layer. Let the chicken pieces turn gold brown on the bottom. Now turn all the pieces over and brown the second side. Remove the chicken pieces with a slotted spoon and put them in a bowl. Brown all the chicken pieces this way.

Put the cardamom pods, cinnamon, bay leaves, and cloves into the same hot oil. Stir and fry them a few seconds. Now put in the onions. Stir and fry the onions for 3-4 minutes or until they are lightly brown. Put in the paste from the blender and the cumin and the cayenne. Stir and fry for 2-3 minutes or until the oil seems to separate from the spice mixture and the spices are lightly browned. Add 1 tablespoon of the yogurt. Stir and fry it for 30 seconds. Now add another tablespoon of yogurt. Keep doing this until all the yogurt has been incorporated.

Put in the chicken pieces, any liquid that might have accumulated in the chicken bowl, the cream, and the salt. Bring to a simmer. Cover, turn heat to low, and cook gently for 20 minutes. Add the raisins and turn the chicken pieces. Cover and cook another 10 minutes or until the chicken is tender. Add the garam masala. Stir to mix.

Madhur Jaffrey, Indian Cooking