If you like you can brown the chicken but really, who has the time or energy for such nonsense
Melt the butter and add the onions. This is where you can really kick start flavour depth. The longer you have to saute the onions, the better it will taste. Trust me.
Add the garlic, ginger, cumin seeds, cinnamon stick and tomatoes and cook for a few minutes
Add the chicken AND all the marinade. [br]In the pressure cooker, on highest setting for 45 minutes for marylands, 30 for chicken with no bones[br]On the stove add the stock and simmer for about 30 minutes
If using a slow cooker put the lid on and set on high for, I don't know, four hours? Or low for eight? It's impossible to destroy food in a slow cooker, you know your machine, do what you think best.
On the stove top, add the stock and simmer for about 30 minutes
Once cooked, add the almond meal and cream and simmer gently for another 10 minutes or so if needed. I often just add them, get it bubbling again and it's good to go.
Serve with fresh coriander, some raita and a chutney. Huzzah!