Chicken Korma Curry

• 3 tbsp oil
• 8 Chicken pieces (thighs, legs, breast)
• 1 tbsp oil
• 1 cup finely chopped onion
• 2 tbsp garlic
• 2 tbsp ginger
• 6 cardamom pods
• 4 cinnamon sticks
• 1 cup tomato sauce
• 1 cup yogurt
• 1 tsp salt
• 1 tbsp lemon juice
• 1/4 cup raisins
• Heat the oil in a dutch oven and brown the chicken in batches for 3 minutes per side and set aside.
• Add another tablespoon of oil to the pot and fry the onions for 2-3 minutes, scraping any chicken from the bottom of the pot.
• Add the garlic and ginger and fry for another 2 minutes.
• Add the cardamom, cinnamon, tomato sauce and yogurt and stir.
• Add the chicken back and bring to a boil.
• Simmer on medium-low for 30 minutes, stirring occasionally.
• Reduce to low, add lemon juice and raisins and let simmer for another 10 minutes.