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# The marinade Cut the chicken into bite-sized chunks. Mix together the remaining ingredients for the marinade. Stir in the chicken. Cover and refrigerate for at least 2 hours. You can marinade the chicken overnight, too. # The sauce Melt the butter (or ghee) with the oil in a large pan over medium-high heat. Add the chopped onion and cook it until it is translucent and starts to brown, about 3 minutes. Add the minced garlic and ginger, cumin seeds and cinnamon. Cook until the onions brown, about 3 minutes. Add the tomatoes and chopped chili pepper. Season with salt and cook for about 10 minutes. Add the chicken including the marinade and cook for another 5 minutes. Pour in the stock and bring to a boil. Reduce the heat and let simmer for about 10 minutes. If you are using bone-in chicken instead, cook for about half an hour instead. Stir in the cream and almond flour and let simmer until the chicken is fully cooked, about 10 minutes. Garnish with chopped cilantro and optionally some thinly sliced chili peppers. Serve by itself or with a side, for example cauliflower rice or low-carb naan. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
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