(Murgh Makhani) Butter Chicken

1 ½ cups full-fat Greek yogurt

2 tablespoons lemon juice

1 ½ tablespoons ground turmeric

2 tablespoons garam masala

2 tablespoons ground cumin

3 pounds chicken thighs, on the bone

¼ pound unsalted butter

4 teaspoons neutral oil, like vegetable or canola oil

2 medium-size yellow onions, peeled and diced

4 cloves garlic, peeled and minced

3 tablespoons fresh ginger, peeled and grated or finely diced

1 tablespoon cumin seeds

1 cinnamon stick

2 medium-size tomatoes, diced

2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced

Kosher salt to taste

⅔ cup chicken stock, low-sodium or homemade

1 ½ cups cream

1 ½ teaspoons tomato paste

3 tablespoons ground almonds, or finely chopped almonds

½ bunch cilantro leaves, stems removed.

Directions at cooking.nytimes.com

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