-
1
Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks.
-
2
Cook for a minute or two, stirring often, to intensify their flavors, then add the onions.
-
3
Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
-
4
Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste.
-
5
(You can also do this on a cutting board, with a knife.)
-
6
Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir.
-
7
Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
-
8
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce.
-
9
It may be quite thick.
-
10
When it begins to bubble, add the chicken.
-
11
Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through.
-
12
Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so.
-
13
Serve with basmati rice or naan, and the additional yogurt.
