- 2 tablespoons butter or cooking oil
- 2 onions, roughly chopped
- 3 tablespoons chopped ginger
- 6 garlic cloves, crushed
- 1 can of crushed or diced tomatoes
- Chicken breasts or thighs, cut into bite-sized pieces
- 1 cup water
- ¼ cup whipping cream, plain yogurt, or coconut milk
- 2 tablespoons almond butter
- 2–4 tablespoons brown sugar
- Salt to taste
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- Seeds from 4 cardamom pods
- Heat the oil in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8 minutes, until well-browned, reducing the heat if necessary. While the onion cooks, place the spices in a small bowl.
- Add the spices to the pan and cook for 1 minute to remove their raw flavour. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan. Transfer to a blender and blend on high until smooth. Return the sauce to the pan.
- Add the chicken and water and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook through, about 10 minutes.
- Stir in the cream, yogurt, or coconut milk, the almond butter, and the sugar. Season to taste with sea salt.
Serve with steamed rice, roti or pauperdom