Cut chicken into bite size pieces and rub it in grated ginger, chill (powder or paste) and salt. Shallow fry in oil until cook and set aside.
Crush the garlic clove and pan fry with diced onion until cooked. Add to the pan cumin, almonds, tomatoes and basil. Cook through until everything is soft and hot. Using a stick blender (or a food processor), blend until the sauce is smooth.
Melt the butter over a medium flame then add the reduced cream. Cook only long enough to warm the cream – you do not want to bring this mixture to the boil. Put the chicken and sauce back into the pan with the butter mixture and stir regularly to combine and heat through until well blended.