Ian’s Butter Chicken /cont
Add the sliced chili and cook for a further 2 minutes. Don’t worry if you think the chili seeds are going to make this a hot dish … the yoghurt will tone the heat right down.
Speaking of which, it is now time to add the yoghurt. Turn the heat down a bit; we don’t want the yoghurt to separate. Add a tablespoon of yogurt and mix it in. Keep stirring until the yoghurt appears to have gone. Allow any water content to boil off too. Add the yoghurt one tablespoon at a time using this method, after which, the chicken should be coated evenly. Place the cinnamon stick in the pan and cover it with the chicken. Stir in the cream and ground almonds. Reduce the heat, put a lid on the pan and simmer for about 20 minutes, stirring occasional so as it does not stick to the bottom.
The end result should be tender chunks of chicken in a rich and creamy buttery sauce. Finally, stir in a good bunch of freshly chopped coriander leaves and serve with freshly made parathas.

Try these additions …
Add some diced mango along with the cream …
Or pop in a few pre-soaked strands of saffron with the cream to add a final touch.