1. Prepare your basmati rice according to the package instructions, using a medium saucepan and about 250ml (1 cup) of water for every 150g (1 cup) of rice. Bring to a boil, then reduce heat to low, cover and simmer for 12-15 minutes.

2. Cut the chicken into bite-sized pieces. You want them to be about 2.5 cm (1 inch) in size so they cook evenly.

3. Next, peel and chop the onion and garlic. For this recipe, you'll want about 1 medium onion and 3 cloves of garlic.

4. Melt 15g (1 tablespoon) of butter in a large skillet over medium heat, which is about 180°C (350°F) on your stovetop. Add the chicken and cook until browned on all sides, about 5 minutes.

5. Add the chopped onion to the skillet and cook for an additional 2 minutes, or until the onion starts to soften.

6. In a small bowl, whisk together 15g (1 tablespoon) of garam masala paste, 15ml (1 tablespoon) of lemon juice, and a pinch of salt. Add the mixture to the skillet and cook for 1 minute, stirring constantly.

7. Add 250g (1 cup) of crushed tomatoes, 120ml (1/2 cup) of coconut milk, and 60g (1/4 cup) of Greek yogurt to the skillet. Bring the mixture to a simmer and cook, uncovered, for 10-12 minutes or until the sauce has thickened slightly.

8. Season the sauce with additional salt, pepper, and garam masala to taste.

9. While the sauce is simmering, toast 60g (1/2 cup) of almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned. This should take about 5 minutes.

10. Serve the chicken tikka masala over a bed of steaming hot rice, garnished with toasted almonds and fresh cilantro, if desired. Offer warm naan bread on the side for a complete meal.