Step 1

Mix in a bowl yogurt, lemon juice, garam masala, turmeric, cumin, and season with salt to taste.  Stir in chicken pieces. If possible, cover and refrigerate for a couple of hours (or up to a day).

Step 2

Melt butter with oil in a large pan over medium heat until bubbly. Add in onion and cook, stirring often, until translucent. Add in garlic, ginger, cumin seeds and cinnamon. Continue to cook until onions are browned, stirring frequently.

Step 3

Add in tomatoes, chili and season with salt. Cook until the tomatoes are fully cooked and the chili soft, about 10 minutes.

Step 4

Add in the chicken with the yogurt marinade into the pan and cook for 5 minutes. Pour in stock and bring the mixture to a boil, lower the heat and simmer for 15 minutes.*

Step 5

Stir in cream and almond flour and continue to simmer for 10-15 minutes until chicken is fully cooked. Season to taste.

Step 6

Serve right away over a bed of cauliflower rice and garnished with cilantro leaves.