Soak the almonds in 1 cup (240mL) of boiling water and set aside.
Add to a blender the yogurt, garlic, lemon juice, ginger, sweetener, garam masala, turmeric, coriander, cayenne pepper, as well as a bit of salt and pepper.
Puree the mixture until smooth, then pour into a medium sized mixing bowl. Save the dirty blender pitcher/jar and set aside. No need to clean it, just yet.
Cut the chicken into bite sized pieces. Place the chicken bits into the bowl with the marinade and mix well, evenly coating the chicken with the marinade. Place in the refrigerator to marinate for at least an hour, but no more than overnight.
Strain the warm water off the almonds, discarding the water. Add the soaked almonds to the dirty blender, along with the tomatoes, tomato paste, and a bit of salt and pepper. Puree until smooth. Cover the blender and place in the refrigerator until you’re ready to cook everything and the chicken has marinated to your desired timeframe.
Within about 30 minutes of mealtime, pre-heat a large sauté pan or skillet, over high heat. Pull your chicken from the refrigerator and have it close.
Add 1/4 cup (60mL) of the butter to the pan and swirl it around to coat the pan. Before the butter burns, sprinkle a relatively sparse, even layer of chicken along the bottom of the pan and allow it get some color (caramelization). Don’t crowd the pan, or else the pan will cool too much, and you’ll just steam the chicken. We want the pan hot. Sprinkle a bit of salt and pepper over the top, while it cooks. Once one side has browned, turn the pieces over and brown the other side. We’re really just adding color and toasting some of the spices. We’re not trying to cook these pieces through. Once the chicken bits are browned, pour them into a plate and set aside. If you have more chicken to brown, sparsely sprinkle them along the bottom of the pan and brown. Continue this process until all the chicken has been browned and is set aside.
Wipe out the pan and place it back on the stove over high heat.
Add the remaining 1/4 cup (60mL) butter to the pan and swirl it around. Add the cinnamon stick.
Pour the almond-tomato puree into the pan. Stir the mixture over high heat until the mixture thickens into a nice, thick paste, about 5 minutes. Stir regularly.
Add the browned chicken bits to the almond-tomato paste, stirring to coat with the paste. Season with a bit of salt and pepper. Turn the heat to low and cover the pan (if you don’t have a lid for your pan, you can place a baking tray over the top).
Allow the mixture to simmer and stew until the chicken is cooked through (about 5 more minutes, assuming your chicken is cut into bite sized pieces).
Once the chicken has cooked through, remove the lid, and stir in the cream. Taste the mixture and adjust seasoning with a bit more salt and pepper if it needs it. Bring the mixture up to a low simmer, stirring occasionally.
Once the mixture is simmering, serve topped with fresh sprigs of cilantro!