Chicken Curry

2 tablespoons ghee or unsalted butter
1 tablespoon canola oil
1 teaspoon cumin seeds
Two 1 3/4-inch cinnamon sticks
2 large onions, finely chopped
One 2 1/2-inch piece ginger, peeled and grated
6 cloves garlic, crushed
2 fresh green chiles (or 1 teaspoon chili powder)
Salt
3/4 cup plus 2 tablespoons strained tomatoes (such as Pomì)
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
3 tablespoons whole-milk yogurt (plus extra for serving)
2 pounds 3 ounces skinless chicken legs, or 1 3/4 pounds skinless, boneless chicken thighs
3 tablespoons ground almonds
1 teaspoon garam masala

Put the ghee and oil into a wide-bottomed, lidded frying pan on a medium heat. When it’s hot, add the cumin seeds and cinnamon sticks. Let them infuse in the oil for a minute, and then add the onions. Cook for 10 to 12 minutes, stirring occasionally, until golden brown.

Meanwhile, put the ginger, garlic, and green chiles into a mortar and pestle with a pinch of salt and bash to a coarse paste. Add the paste to the pan and cook gently for 2 minutes, then pour int the strained tomatoes and stir. Cook the strained tomatoes for a few minutes, until the mixture resembles a thick paste, then add the tomato paste, ground cumin, turmeric, and 1/2 teaspoon of salt (or to taste).

Whisk the yogurt and add it slowly to the curry. Cook it through until it starts to bubble, then add the chicken.

Pop the lid on the pan and continue to cook on a gentle heat for around 30 minutes.

Add the ground almonds and the garam masala and cook for another 5 minutes.

Serve it with a tower of chapatis, hot fluffy naan, or rice, and offer yogurt at the table.

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