In a bowl, mix the turmeric, lemon juice, and one yogurt.

Wash the chicken and cover it with the previous mixture, place it in a dish, bake it, and refrigerate for 2 hours.

In a shallow pot, add one tablespoon of oil and brown the chicken, then set aside.

In the same pot, add the other tablespoon of oil and the butter.

Add the bay leaf, star anise, garlic, ginger, cilantro, and chili. Cook for 5 minutes on low heat, stirring constantly. Turn off the heat.

In an immersion blender, place the water and almonds and process until it looks like milk.

Turn the pot back on and add our almond milk and cook for 10 minutes.

Add the chicken and the other yogurt and mix. Cook for 15 minutes.

Meanwhile, slice the onion very thinly and brown it with a pinch of oil and set aside.

Toast the almonds without oil.

After 15 minutes in our pot, plate the dish.

Place the chicken with sauce on the plate and garnish with the onion, almonds, and pistachios. Serve with basmati rice.