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For marinade, whisk together the yoghurt, lemon juice, turmeric, garam masala, cumin and some salt in a large bowl.
Add the chicken and mix thoroughly until the chicken is covered all over.
Wrap the chicken in clingfilm (or transfer to a snug, airtight container) and leave in the fridge overnight.
The next day place a large pot over medium heat and melt the butter in the oil.
Add the cumin seeds and cinnamon stick and cook until slightly coloured.
Add the onion, garlic, ginger and coriander stems and cook until browned.
Add tomatoes, chillies and salt to taste and cook for 10 minutes.
Add the tomato paste and sugar and cook for 3–4 minutes.
Add the chicken and marinade to the pot and cook for 5–7 minutes.
Add the chicken stock, bring to the boil, reduce heat and simmer for 30 minutes.
Add the cream and simmer for 10–15 minutes, until the chicken is cooked through.
Add the almonds and cook for 5 minutes.
Remove from the heat, garnish with coriander leaves and serve with basmati rice and pappadums.