Butter Chicken - cooking recipe

Ingredients

1 tbsp olive oil
4 1/2 tbsp butter
1 1/2 lb chicken thigh fillets, trimmed, quartered
1 None onion, finely chopped
1 tbsp grated fresh ginger
1 clove garlic, minced
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
1/4 tsp chili powder
1 cup tomato puree
1/2 cup heavy cream
1/2 cup thick yogurt
1/3 cup sliced almonds, toasted
None None fresh cilantro leaves, for garnish
None None rice and warm roti, to serve

Preparation

Heat oil and 1/2 the butter in a large, heavy-bottomed saucepan over high heat. Cook chicken for 3-4 mins, until browned. Transfer to a plate.
Reduce heat to medium and add remaining butter. Saute onion, ginger and garlic for 1-2 mins, until fragrant. Add spices and cook, stirring, for 30 seconds, until fragrant. Add tomato puree and season to taste. Simmer for 4-5 mins, until slightly reduced. Reduce heat to low and return chicken to pan along with cream and yogurt. Simmer for 10-15 mins, until chicken is cooked through.
Ladle curry into serving bowls and sprinkle with almonds and cilantro. Serve with rice and roti.