Dice the chicken breast into 3 cm pieces.
Marinate the chicken with tandoori masala and crème fraiche.
In a pan, heat butter and sauté onions until golden.
Add tomato puree, garlic, ginger, garam masala, ground almonds, chilli powder, and cook for a few minutes.
Add the marinated chicken, salt, sugar, and cook until the chicken is cooked through.
Finish with a swirl of cream and a garnish of fresh coriander.
Serve hot with rice or naan.