A classic Indian Restaurant dish tweaked to be low carb and keto friendly
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.
found on www.noshtastic.com