Butter Chicken

14 ounces skinless, boneless chicken thighs or breasts
2 to 3 tablespoons butter
1 onion
1/4 teaspoon cinnamon
2 teaspoons crushed garlic
2 teaspoons crushed ginger
1/2 teaspoon ground turmeric
1 to 2 teaspoons ground chile
1 tablespoon coriander
1/4 to 1/2 cup ground almonds
1 (8 ounce) can whole peeled tomatoes with juice
1 tablespoon tomato paste
1/2 cup unsweetened yogurt

Trim and cut the chicken into small cubes; cover and put aside.

Slice the onion into thin wedges (lyonnaise).

Heat a large saucepan or frying pan and melt 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. Add the turmeric, chile and coriander; saut� over a medium heat.

Add the cubed chicken and saut�, stirring constantly, until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes.

Add the yogurt and heat through.

Serve over rice with a salad and Indian bread if desired.

Serves 4 to 6.