Ingredients

The following ingredients have 8 Servings
  • 3 lbs chicken breast (1360g)
  • 1 jalapeno (diced, remove seeds)
  • 1 tbsp fresh ginger (peeled, grated )
  • 3 cloves garlic (minced)
  • 1 tbsp coconut oil
  • 2 oz butter (55g)
  • 1/2 cup crushed tomatoes (125mls)
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/2 cup heavy cream (125mls)
  • 1 tbsp tomato paste
  • 2 tsp garam masala
  • 4 tablespoons almond flour (or very finely chopped almonds)
  • ½ bunch cilantro leaves (for garnish)
  • 1 cups Greek yogurt (250mls)
  • 2 tablespoons lemon juice
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 1.5 tsp salt

Instruction

  • Mix the yogurt, lemon juice, cumin, turmeric, and salt for the marinade in a large bowl and add all the chicken pieces. Mix it all really well to ensure the chicken pieces are well coated and marinate it for at least an hour or overnight. 
  • In a blender add the chopped jalapeno, garlic, and chopped ginger and a little bit of water and blend until they are smooth.
  • In a large pan over medium heat melt the butter in the oil and add the garlic ginger paste along with the crushed tomatoes, bay leaf, cinnamon stick and stir well, then simmer for five minutes.
  • Add the marinated chicken and stir well into the sauce and simmer, stirring occasionally, for about ten minutes. 
  • Stir in the heavy cream, tomato paste, and garam masala, and almond flour and continue to cook for a further ten minutes (with the lid off)
  • Serve hot, and garnish with cilantro leaves.