Chicken Thighs or Breast (Skinless & Boneless) 400 grams (14 oz.)
Almonds (Baadaam) (Grounded) ¼ to ½ cup
Onion 1No
Garlic (Lehsan)(Crushed) 2 tsp
Ginger (Adrak)(Crushed) 2 tsp
Cinnamon (Dal Cheeni) ¼ tsp
Turmeric Powder (Pisi Haldi) ½ tsp.
Red Chilli Powder (Pisi Lal Mirch) (to taste)
Coriander Powder (Pisa Dhania) 1 tbsp. 
Whole Peeled Tomatoes With Juice 225 gram or (8 oz.)
Tomato Paste 1 tbsp. 
Plain Yogurt ½ cup
Butter (Makhan) 2 to 3 tbsp

Instructions:

Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges.Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli powder and coriander powder, and sauté over medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the grounded almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the plain yogurt and heat through.

Cook Time: 1 Hour.
Serve Hot.