1. Marinate chicken with salt (1 tsp), turmeric( 1/2 tsp), chili powder(1 1/2 tsp), cumin (1 tsp), coriander powder (1 1/2 Tbsp), and garam masala powder (1/2 tsp).

2. Add 2 Tbsp thick yogurt to all the marinating ingredients.

3. Mix everything well so that chicken incorporates all the spices and yogurt.

4. Refrigerate the chicken for at least 2 hours.

5. Take a 3-quart pan and when hot, add 2 Tbsp canola oil to it.

6. Add 3 big onions sliced to the hot oil along with 1/2 tsp salt to caramelize.

7. Caramelize for about 15 minutes on medium-high heat or until it turns to golden brown color.

8. Let the caramelized onions cool down and transfer it to the blender. Pour 2 cups of water to it to blend to a smooth paste.

9. Now in a pan, take 1 1/2 Tbsp of ghee and when hot, add the whole spices (bay leaves, star anise, cloves, cinnamon, and cloves) and saute for few seconds.

10. Add 1 Tbsp of ginger and garlic paste or shredded ginger/garlic and saute on high for 1 minute.

11. Add the marinated chicken pieces to the pan and mix it well.

12. Saute the chicken on high heat for about 10 minutes. This step helps all the marinated spices to cook along with the chicken.

13. Add prepared onion puree to the sauteed chicken. Mix it well.

14. Add 1 cup of water to the chicken. Adjust water to the desired consistency at this stage.

15. Boil the curry for about 10 minutes on medium-high heat.

16. Add 2 Tbsp almond paste and 2 Tbsp heavy creme. Almond paste and heavy creme will help to balance out all the bitterness from the various spices.

17. Garnishing with raisins is optional. Leave it out if you prefer the curry to be spicier.