Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. put the chicken into a large mixing bowl and pour over the yoghurt mixture. set aside. melt together the butter and oil in a medium karahi, wok or frying pan. add the onions and fry for about 3 minutes. add the chicken mixture and stir-fry for about 7-10 minutes. stir in about half of the coriander and mix well. pour over the cream and stir in well. bring to the boil. serve garnished with the remaining chopped coriander.

Target recipe: trim and cut the chicken into small cubes, cover and set aside. slice the onions into thin wedges. heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. add onions and cinnamon to the pan and fry lightly. when the onions are soft, stir in crushed garlic and ginger. then add turmeric, chili powder and coriander, and saute over medium heat. the spices are fried first to release their maximum flavor and this really enhances the dish. add cubed chicken and saute stirring constantly until the chicken has turned white. add ground almonds, tomatoes and tomato paste. mix thoroughly. cover and simmer for 20 to 30 minutes. add the yogurt and heat through.