Meera Sodha's Chicken Curry

cooking.nytimes.com

veenie

2 tablespoons unsalted butter or ghee

1 tablespoon neutral oil, like canola

1 teaspoon cumin seeds

2 cinnamon sticks, approximately 2 inches long

2 large white or yellow onions, peeled and finely chopped

1 2½-inch piece of ginger, peeled and grated or minced

6 cloves of garlic, peeled and crushed

2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons

Kosher salt, to taste

1 ½ cup plus 2 tablespoons puréed tomatoes

2 tablespoons tomato paste

1½ teaspoons ground cumin

½ teaspoon ground turmeric

6 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal

1¾ to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks

3 tablespoons slivered almonds

1 teaspoon garam masala

Pinch ground cayenne pepper, or to taste.

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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