Butter chicken and almond cauliflower rice

In a bowl, combine tandoori paste, juice, half the garlic and garam masala. Add chicken, turning to coat. Chill, covered, 2 hours or overnight.

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.

Stir chicken, tomato and water through. Bring to the boil, reduce heat to low and simmer 15-20 mins until chicken is cooked through.

Stir cream and extra lemon juice through. Season. 

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.

Sprinkle butter chicken with coriander and extra toasted almonds. Serve with almond cauliflower rice.