Creamy Chicken Korma

In a large bowl, whisk together Greek yogurt, garlic paste, ginger paste, salt, Indian red chilli powder, ground coriander, ground cinnamon, ground cloves, and ground turmeric to create the marinade.

Add the cubed chicken to the marinade, ensuring each piece is well-coated. Cover with plastic wrap and refrigerate for 90 minutes.

Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Remove chicken from the marinade, scraping off excess, and cook in batches for 5 to 7 minutes on each side, adding the remaining oil as needed. Set cooked chicken on a platter.

For the pan sauce, decrease heat to medium-low and add a touch of oil to the skillet if needed. Sauté finely chopped shallots and sliced almonds until shallots soften, about a minute.

Add the reserved marinade and milk to the skillet. Bring the sauce to a bubble, then stir in golden raisins, cover, and let it simmer for 3 to 5 minutes.

Taste the sauce and add more milk if needed for desired consistency. Pour the sauce over the chicken on the platter, garnish with chopped mint, and serve with buttery naan bread.