Butter Chicken

This recipe tastes just like a restaurant & was on an Indian real estate agents flyer. It's very easy too.

• 500g-1 kg boneless, skinless chicken
• 1 medium onion
• 1 can Indian-style tomatoes (if you do substitute with a normal can doesn't taste as nice ?increase spices below) * These are Watties canned tomatoes already containing Indian spices
  
• 2-3 Tbsp butter
• 2 Tbsp crushed garlic
• 1 Tbsp crushed ginger
• 1 tsp ground turmeric
  
• 1/2 tsp ground cinnamon
• 1 Tbsp ground coriander
  
• 2 tsp chilli powder (to taste)
• 1/2 cup ground almonds
• 1 cup unsweetened yoghurt
• 150ml fresh cream (I normally omit this)
• salt
• 1 tsp sugar
  
• fresh coriander (if available) to garnish

1. Trim & cut the chicken into small cubes.
2. Chop the onion up finely.
3. Heat the butter until frothy.
4. Lightly fry onions until soft, then add spices. Cook over a medium heat for a few minutes.
5. Add chicken, stirring continuously until chicken turns white.
6. Add can of tomatoes & almonds.
7. Cover & simmer for 20 minutes (start cooking rice now).
8. Add yoghurt, cream, sugar & salt to taste.
9. Garnish with fresh coriander (worth buying. Nigella recommends that fresh unused coriander be frozen whole in a paper bag for those times of the year when unavailable).