Place the yogurt in a large bowl and whisk in the cumin, garam masala, turmeric and lemon juice until well combined. Add the chicken thighs and make sure they are well covered in marinade. Cover tightly with clingfilm and place in the fridge for minimum 30 minutes, 8-10 hrs are recommended for the best flavour and texture.
Set your stove top to medium heat and add the butter and oil in a large pan. When it starts to bubble add the onions and cook until they are translucent. Now add the garlic, ginger and cumin seeds until the mixture is brown.
Add the chilli's, salt, diced tomatoes and cook until the chilli's are soft.
Now add the chicken thighs with the marinade, dissolve the chicken stock in 1/2 a cup of hot water and add it to the mixture. Mix well and bring to boil, then lower the heat until it lightly simmers. Cook for 25-30 minutes.
Before the chicken is fully cooked, stir in the heavy cream, almonds and tomato paste and simmer until fully cooked. This should take another 20 minutes or so.
Author: Roman Horwarth
Course: Main Course
Keyword: almonds, butter chicken, chicken recipe, cook at home, creamy, great food, guided recipe, learn to cook, make indian food, traditional indian, video recipe, video tutorial