1 kg chicken thigh fillets, skinned and chopped
 into cubes
1 tbsp garlic, crushed
1 tbsp ginger, grated
40 g ground almonds
3 tbsp Spice Fusion Tandoori Masala
2 tsp cayenne pepper, optional
375 g tomato paste
2 cups Greek-style yoghurt
40 g butter
1 tbsp vegetable oil
2 onions, finely chopped
150 ml (3 sachets) Ayam brand coconut milk powder
mixed with 400 ml warm water
4 tbsp coriander leaves
2 tsp Spice Fusion Garam Masala

1. In a large bowl, mix together chicken, garlic, ginger, ground almonds, Tandoori Masala, cayenne pepper, tomato paste and yoghurt.
2. Heat butter and oil in a large saucepan and saute the onion until translucent, about 3 minutes
3. Add chicken mixture and coconut milk; heat to boiling.
4. Turn down heat and simmer, lid off, for about 10-15 minutes or until chicken is cooked through.
5. Stir in coriander leaves and garam masala and heat for another 5 minutes.

1. Combine garlic, ginger, Tandoori Masala and yoghurt and mix well.
   
2. Place lamb cutlets and drumsticks in a non-metal dish and pour in the yoghurt mixture, ensuring each cutlet and drumstick is well coated.
3. Cover and leave to marinate for at least
   30 minutes at room temperature (or marinate for 2 to 24 hours in the refrigerator).
   
4. Heat a stovetop grill or barbecue on high. Remove chicken from marinade and place on greased griller plate. Drizzle butter over chicken and cook for 15-20 minutes, turning regularly until golden brown and cooked through.
5. Remove and cover with foil to keep warm.
   
6. Place lamb cutlets on grill plate and cook for about 3 minutes on each side or until browned and cooked to your liking.
   
   

1. Combine all ingredients except oil and mix thoroughly.
2. Form into 4 patties.
3. Heat oil in frying pan and cook patties until golden brown on both sides.
4. Serve with Spiced Yoghurt Dressing spooned over or on the side.