4teaspoons neutral oil, like vegetable or canola oil
2medium-size yellow onions, peeled and diced
4cloves garlic, peeled and minced
3tablespoons fresh ginger, peeled and grated or finely diced
1tablespoon cumin seeds
2medium-size tomatoes, diced
2red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
⅔cup chicken stock, low-sodium or homemade
1 ½cups cream
1 ½teaspoons tomato paste
3tablespoons ground almonds, or finely chopped almonds
½bunch cilantro leaves, stems removed
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.