We start by massaging the cumin, turmeric, garam masala, yoghurt, lemon juice, garlic and grated ginger into the chicken and marinating overnight. We then saute some onion in butter with cardamom, cinnamon sticks and bay leaves and mix this through the chicken marinade adding tomato puree, almond meal and paprika.
Cooking instructions: Defrost and reheat gently until bubbling. Gluten Free.
Serving suggestion: Garnish with fresh coriander and serve with some steamed basmati rice.