In a large skillet, over medium heat melt the butter.
Add the onion to the skillet and saute until translucent.
Add the garlic and ginger to the skillet and saute for one minute.
Add the tumeric, chili powder, ground coriander, ground cumin, and garam masala to the skillet and fry for 1 minute to release the flavors.
Add the chicken and brown.
Add the diced tomatoes, tomato sauce and ground almond meal.
Bring to a boil then reduce to a simmer. Simmer covered for 20-30 minutes.
Remove from heat and stir in Greek yogurt.
Serve with basmati rice (see Indian Rice recipe) and garnish with cilantro and mango chutney.