1 (3-inch) cinnamon stick

1 tablespoon tomato paste

1 (16-ounce) can tomato sauce

1 1/4 cups water

1/2 cup heavy cream

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped fresh cilantro

Cooked basmati rice or naan, for serving

Finely chop 1 medium yellow onion, grate 3 garlic cloves, peel and grate a 1-inch piece of ginger; place it all in a medium bowl.

Combine 1 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/2 teaspoon ground cumin in a large bowl. Combine 1 tablespoon garam masala, 1/2 teaspoon ground turmeric, 3/4 teaspoon ground cumin, and a pinch of cayenne pepper if desired in a small bowl and set aside. Cut 2 pounds chicken into 1-inch pieces, add to the spices in the large bowl, season with kosher salt and black pepper, and toss to evenly coat.

Melt 4 tablespoons unsalted butter in a large heavy-bottomed pot over medium-high heat. Add the chicken and cook until browned on all sides, about 7 to 8 minutes. Transfer the chicken to a plate; it might not be cooked through.

Add the onion mixture to the pan and cook, stirring frequently, until beginning to soften, about 2 minutes. Add the reserved spices, 1 (3-inch) cinnamon stick, and 1 tablespoon tomato paste, and cook 1 minute more.

Add the can of tomato sauce, 1 1/4 cups water, and the chicken and any accumulated juices, and stir to combine. Bring to a boil. Reduce the heat to maintain a simmer and cook until the sauce slightly thickens and the chicken is cooked through, 8 to 10 minutes. Meanwhile, chop 2 tablespoons cilantro.

Add 1/2 cup heavy cream, 2 tablespoons unsalted butter, and 1 tablespoon lemon juice to the chicken, and stir to combine. Taste and season with salt as needed. Garnish with the cilantro and serve over basmati rice or with naan.

Recipe notes: Leftovers can be refrigerated in an airtight container for up to 4 days.

(Laura Arnold is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)