Chicken Korma (Chicken Breasts Smothered in Rich Yogurt Sauce with Almonds and Raisins)
For the marinade
For the chicken
For the pan sauce
  1. In a large bowl, whisk together all the marinade ingredients.
  2. Place the sliced chicken in the bowl with the marinade and stir well to coat all the pieces. Cover with plastic wrap and place in the refrigerator to marinate for 30 minutes (if you have more time, 2 to 3 hours is even better).
  3. When you’re ready to cook, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Using tongs and a spatula, remove the chicken from the bowl and scrape off as much of the marinade as possible (reserving the marinade in the bowl) before placing the chicken in the skillet in multiple batches. Decrease the heat to medium and cook (replenishing with the remaining 1 tablespoon oil as needed) for 5 to 7 minutes on the first side, then flip and cook for another 5 to 7 minutes on the other side. (You could also do this on an outdoor grill for a nice charred effect.) To check if the chicken is done, cut into the thickest part of each piece and make sure the meat is not pink. As each piece is finished, arrange on a platter.
  4. For the pan sauce, remove any of the larger, burned remnants from the pan (but don’t clean it out completely because the brown bits have tons of flavor). Decrease the heat to medium-low and add a touch of oil to the skillet if needed. Add the shallots and almonds and cook, stirring, until the shallots have softened, about a minute. Then add the marinade from the bowl, along with the milk. Whisk well. As soon as the sauce comes up to a bubble, decrease the heat, stir in the raisins, cover, and simmer, allowing the raw spices to be cooked, for 3 to 5 minutes.
  5. Taste the sauce. If it’s too intense or too thick, simply add more milk to thin it out.
  6. Pour the sauce over the chicken breasts on the platter. Garnish with chopped mint and serve with buttery naan.