Ingredients
2 tbsp tandoori paste
2 tbsp lemon juice, plus 1 tsp extra
4 garlic cloves, crushed
1 tbsp garam masala, plus 1½ tbsp extra
1kg skinless chicken thigh fillets, chopped
¼ cup vegetable oil
2 onions, sliced finely
2cm piece ginger, peeled, grated
2 tbsp tomato paste
½ cup almond meal, toasted
400g can diced tomatoes
1 cup water
½ cup thickened cream
Coriander leaves, to serve
Almond cauliflower rice
1 cauliflower, chopped roughly
½ cup flaked natural almonds, toasted, plus extra to serve
Method
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In a bowl, combine tandoori paste, juice, half the garlic and garam masala. Add chicken, turning to coat. Chill, covered, 2 hours or overnight.
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In a deep frying pan, heat oil on medium. Cook onion, stirring, 10-15 mins until tender and golden. Stir in ginger, remaining garlic, extra garam masala and tomato paste. Cook 1 min. Add almond meal, stir to coat.
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Stir chicken, tomato and water through. Bring to the boil, reduce heat to low and simmer 15-20 mins until chicken is cooked through.
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Stir cream and extra lemon juice through. Season.
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Almond cauliflower rice
Meanwhile, in a food processor, pulse cauliflower until finely chopped. In a saucepan of boiling water, blanch cauliflower in 2 batches, 2 mins each, until cauliflower is tender. Drain. Place in a large bowl, toss almonds through. Season.
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Sprinkle butter chicken with coriander and extra toasted almonds. Serve with almond cauliflower rice.
