Heat the milk, add the saffron and set aside. Mix together the yogurt, garlic, ginger, ground almonds and cumin seeds and season well. Coat the chicken in the mixture, place on a lightly greased baking sheet and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.
Pour over the saffron liquid, dot with the butter and scatter over the flaked almonds, then cook for 5 minutes more or until the chicken is cooked through. Sprinkle over the mint leaves and chilli and serve with a tomato salad and boiled rice.