Chicken tikka masala

1 pound chicken tikka (marinate chicken in store-bought tikka paste and yoghurt and grill or barbecue until just cooked, or just use fresh chicken)
1 inch root ginger peeled and chopped
3 cloves of garlic peeled and chopped
salt
2 ounces unsalted butter
1 onion finely chopped
quarter teaspoon turmeric powder
half teaspoon ground cumin
half teaspoon ground coriander
half teaspoon garam masala
half teaspoon chilli powder
4 fluid ounces chicken juices from grilling/warm water
10 fluid ounces double cream (you can substitute heavy whipping cream)
2 tbsps ground almonds

1. Pulp together ginger/garlic and some salt - melt butter and fry onions until soft - add pulp and cook for few minutes.
2. Stir in all powdered spices and cook for few minutes.
3 Add juices and water to make a thick sauce. Warm through, then add cream and heat through gently.
4. Now add the cooked chicken and cook for 10 minutes in the sauce.
5. Stir in the ground almonds and simmer for 5 miutes or so.