Instructions:

• In a large bowl, combine the chicken pieces, yogurt, curry powder, cinnamon, and salt. Mix until the chicken is well-coated. Cover the bowl and let it marinate for at least 30 minutes (or up to 2 hours for deeper flavor) in the refrigerator.
• Rinse the basmati rice under cold water until the water runs clear. Cook the rice in boiling water for about 8-10 minutes, until it’s three-fourths of the way cooked (slightly "al dente"). Drain and set aside.
• In your large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
• Add the marinated chicken to the pot, stirring well to combine with the onions and spices. Cook for about 5-7 minutes, until the chicken is no longer pink and cooked through.
• Pour in the chicken broth and add the raisins. Bring the mixture to a simmer, allowing the flavors to meld together for about 5 minutes.
• Gently fold in the partially cooked basmati rice, ensuring it’s evenly distributed across the chicken mixture. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for another 15-20 minutes.
• Once the rice is tender and fluffy, remove the pot from heat. Fluff the biryani gently with a fork, and stir in the fresh chopped cilantro. Serve warm, garnished with additional cilantro and sliced almonds for an extra crunch.