Butter Chicken

In a medium frying pan, heat the 2 teaspoons of vegetable oil. Add the chicken and cook for 1 minute over medium high heat. Turn the chicken, reduce the heat to low, cover the pan and cook for 8 minutes. Remove from the heat and let it rest, covered, for 10 minutes.

Meanwhile, in a large frying pan, heat the 1/4 cup of vegetable oil (or ghee). Add the onions and 1 teaspoon of sea salt and cook over medium high heat, stirring occasionally, until the onions are medium brown, about 8 to 10 minutes. Add the ginger and garlic and cook for 1 minute. Add all of the spices and cook for about 30 seconds, stirring constantly.

Stir in the crushed tomatoes, scraping the bottom of the pan to loosen any browned bits. Add 1/2 cup of water, reduce the heat to low and simmer slowly for about 15 minutes, or until the sauce thickens and begins to splatter.

Remove from the heat and allow the sauce to cool for a couple of minutes. Transfer the sauce to a blender and blend for 1 minute, or until very smooth (see Note).

Return the sauce to the pan but leave off the heat. Stir in the plain yogurt, brown sugar, almond butter and cream. Stir in the chicken and season with sea salt to taste.