Heat oil and half the butter in a large, pan 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.
Then cook diced onion.

Add coriander, cumin, garam masala and chilli powder...

...and cook for 30 seconds.

Add tomato and a pinch of salt and simmer for 10 minutes.

Add spinach and simmer until cooked.

Return chicken to pan with yoghurt and cream.
Add sugar.

Simmer a further 10 minutes or until chicken is cooked.

Ladle into bowls, sprinkle with almonds and coriander.

Serve with chapati and your favorite chutney!