Step 1
Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes, paste, sugar and salt in a mixing bowl and mix.
Step 2
Put the chicken into the bowl and mix through the yoghurt mixture. Refrigerate until needed but the longer the better.
Step 3
Melt together the butter and oil in a medium wok or frying pan. Add the onions and fry for about 3 minutes, or until translucent.
Step 4
Add the marinated chicken and stir-fry for about 20-30 minutes.
Step 5
Stir in half the coriander and mix well. Check chicken to make sure it’s cooked through.
Step 6
Pour over the cream and stir in well. Bring to the boil and taste – you may need more salt. Serve garnished with the remaining chopped coriander.
@judy.buckham