Cut the Sadia Chicken Breasts into 2 cm cubes and set aside.
Process the ginger, garlic, garam masala, chilli flakes and almond flakes in a food processor until smooth. Transfer to a large bowl.
Add chicken, yoghurt, tomato paste and cardamom pods and stir until combined. Cover and refrigerate for 2 hours.
Heat butter or ghee, and oil in a large frying pan over medium heat. Add onion and cook until golden. Add the chicken mixture and cook, stirring frequently, for 15 minutes, or until the chicken is cooked through and starts to brown.
Stir in the cream and cook for 5 minutes, until hot. Serve with steamed rice.
