Instructions:
- In a small bowl, combine the garlic, ginger, spices, salt and pepper.
- In a large mixing bowl, combine half the spice mixture with 3 tablespoons of yogurt and all of the chicken; marinate from 1 hour to overnight.
- Set the oven to broil. On a foil-lined sheet pan, broil the chicken, occasionally stirring, until browned all over but not cooked through. Set aside.
- In a large skillet, melt the Kerrygold Unsalted Butter over medium-high heat. Add the onions and cook until golden, about five minutes. Add the remaining spice mixture and cook until aromatic, about three minutes.
- Stir in the tomato paste, then add the tomatoes, cilantro and remaining yogurt all at once; stir quickly to form a creamy sauce.
- Add the reserved chicken and juices and cook at a low simmer until the sauce thickens about 10 minutes.
- Stir in the heavy cream.
- Serve with rice and sprinkle with remaining cilantro and almonds.