Heat the oil and butter in a large casserole. Add the chicken pieces and cook over a medium heat for about 3 minutes until the chicken is lightly browned.
Add the onion, garlic, ginger, cinnamon, tomatoes and seasoning, and heat gently until the tomatoes begin to bubble.
Lower the heat, cover and simmer gently for 1 hour, stirring and turning the chicken occasionally, until it is completely cooked through.
Transfer the chicken pieces to a plate. Increase the heat and cook the tomato mixture, stirring frequently, until the sauce is reduced to a thick puree. Stir in the honey, cook for 1 minute and then return the chicken to the pan and cook for 2-3 minutes to heat through. Dry-fry the almonds and sesame seeds until golden, or toast them under the grill.
Transfer the chicken and sauce to a warmed serving dish and sprinkle with the almonds and sesame seeds. Serve at once, with crusty bread.