Heat oil and half the butter in a large, heavy-based saucepan over high heat. Cook chicken, in batches, until browned. Remove to a plate.
Reduce heat to medium and add remaining butter. Add ginger and cook for 1 minute. Add coriander, cumin, garam masala and chili powder and cook for 30 seconds. Add tomato pure and a pinch of salt and simmer for 10 minutes.
Return chicken to saucepan with yoghurt and cream.
Simmer a further 10 minutes or until chicken is cooked. Ladle into bowls, sprinkle with almonds and coriander.
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