Process the ginger, garlic, garam masala, chilli flakes and almonds in a food processor until combined.
Transfer to a large bowl.
Add chicken, yoghurt, tomato paste and cardamom. stir well to combine
Cover and place in the fridge for 2 hours to marinate.
Heat oil and butter in a non-stick frying pan over medium-high heat.
Cook onion, stirring often, for 7 minutes or until golden
Add chicken once onions are ready and smelling good
Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown
Stir in cream next
Simmer, stirring often, for 5 minutes or until you can feel the chicken blended well with all the flavours
take off heat and serve warm accompanied by rice preparations or any Indian flat breads
