Garlic Chicken Curry


2 tbsp unsalted butter
1 tbsp vegetable oil
1 tsp cumin seeds
2 cinnamon sticks, about 2 inches long
2 yellow onions, grated
2 1/2 inch piece of ginger, peeled and grated
6 cloves of garlic,  crushed
2 chili pepper
Salt, to taste
3/4 cup pureed tomatoes, + 2 tbsp
2 tbsp tomato paste
1 1/2 tsp ground cumin
1/2 tsp ground tumeric
3 tbsp yogurt + 1 cup for serving
2 lb boneless chicken thighs, cut into 1 inch chunks
3 tbsp slivered almonds
1 tsp garam masala
pinch cayenne pepper, to taste


Melt butter in a large pot on medium heat. Add the cumin seeds and cinnamon sticks and cook for a minute or two, then add in the onions. Cook until golden and starting to caramelize.

Place the ginger, garlic  and peppers in a mortar and pestle, with a pinch of salt and smash into a paste.

Add the paste to the onions and cook for 2 minutes, then add in the tomatoes and stir. Cook until starting to bubble and cook, about 2-3 minutes, then add the tomato paste, ground cumin, ground turmeric, pinch of salt and stir to combine. Slowly add the yogurt and whisk into the sauce.  When it starts to bubble, add the chicken and begin cooking. Lower heat and put the lid on. Cook about 30 minutes or so, or until chicken is cooked.

Add the almonds, garam masala, and cayanne and cook for 5 more minutes. Check seasonings and adjust if needed. Serve with naan.

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