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1 tablespoon olive oil 60g butter 750g chicken thigh fillets, trimmed, quartered 1 onion, finely chopped 1 tablespoon grated fresh ginger 1 garlic clove, crushed 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon garam masala (see tip) ¼ teaspoon chilli powder 1 cup tomato puree ½ cup thickened cream 1/3 cup thick natural yoghurt ¼ cup toasted flaked almonds, coriander leaves, rice, warm roti, to serve
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