Fry onion and garlic in butter and oil till soft.

Add spice and sauté for 1 minute, then add the salt, tomatoes and most of the coriander.

Add chicken and stir until well coated with the spice mixture. Cover tightly snd simmer for about 45 minutes, depending on the size of the chicken pieces. Check from time to time to ensure it doesn't catch.

Slowly stir through the garam masala, cream and almonds.

Garnish with the remaining coriander and serve with rice.