1) Blend the onions, garlic, ginger and chilli in a food processor or chop finely. 2) Cut each chicken thigh into 4 pieces. 3) Heat the oil in a large frying pan and add the chicken, a few pieces at a time, until all the meat has been added. 4) Cook over a high heat until evenly browned. 5) Lift the chicken pieces out of the pan with a slotted spoon and transfer to a plate. 6) Add the butter to a saucepan and when it has melted, add the onion paste. Cook over a more moderate heat until it is just beginning to colour. 7) Stir in the crushed seeds, cardamom seeds and pods and ground spices. Cook for 1 minute, 8) Add the stock, sugar, tomato purée, chicken and salt. 9) Bring to the boil, stirring. Turn down to a simmer and cook for 30minutes or until the chicken is cooked through. 11) Stir in the cream and serve garnished with toasted flaked almonds.