Instructions

• In a bowl, combine the bite-sized chicken pieces with ½ cup plain yogurt, 3 tablespoons curry powder, and ¼ teaspoon cinnamon. Toss to coat, cover, and refrigerate to marinate for at least 1 hour (preferably 4 hours).
• Prepare the rice while the chicken marinates: Rinse the basmati rice under cold water until the draining water runs clear. Soak the rinsed rice for 15–30 minutes. Fill a pot with enough water for the rice and bring it to a rolling boil. Drain the soaked rice and add it to the boiling water. Boil 4–6 minutes, until the tips of the grains look clear (rice should be about three-quarters cooked). Pour the rice into a strainer, rinse with lukewarm water, and let it drain thoroughly. (Use 2 cups parboiled rice total — about 1 cup + 2 tablespoons uncooked rice.)
• Heat 3 tablespoons butter in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until golden, about 7–8 minutes. Add 1 tablespoon minced garlic and 1 tablespoon minced fresh ginger and cook, stirring, until fragrant, about 2 minutes.
• Add the marinated chicken and all of the marinade to the skillet along with 1 teaspoon salt. Stir to combine, reduce the heat to medium-low, cover, and cook until the chicken is cooked through, about 6–7 minutes, stirring occasionally.
• Stir in the drained parboiled rice, 2 tablespoons chopped cilantro, and 2–3 tablespoons raisins. Pour ¼ cup chicken broth evenly over the mixture, cover, and simmer on low for 3–4 minutes, until the rice is tender and the mixture is heated through.
• Remove from heat and serve immediately, garnished with chopped cilantro and sliced almonds.