Almost Paleo Chicken Tikka Masala

I got the recipe for this from againstallgrain.com. I love Tikka Masala so I wanted to give this a go. There seems to a lot of steps to this but to be honest it was quite easy, you just have to plan ahead a bit. Unfortunately I didn't take a photo of this dish.

Ingredients
serves 4

Marinade:
500 g chicken thigh fillets, fat trimmed
120 ml plain Greek yoghurt
1 garlic clove, crushed
½ tbsp ginger, grated
1 tbsp lemon juice
1 tsp cumin
1 tsp ground coriander
½ tsp cinnamon
1/4 tsp ground cardamom
1/8 tsp cayenne pepper
1/8 tsp turmeric
salt and pepper

Cashew cream:
Soak 240 ml raw cashews in 720 ml boiling water for about 30 minutes. Drain the cashews but keep the water. Put the cashews in a blender together with 180 ml of the soaking water. Blend until smooth.

Sauce:
1 tbsp olive oil
½ onion, finely diced
1 garlic clove
1 tsp grated ginger
1 tbsp Garam masala spice mix
3/4 tsp chili powder
½ tsp paprika powder
pinch of cayenne pepper
1 tsp salt
500 ml crushed tomatoes or passata
1 tsp honey
180 ml cashew cream
120 ml unsweetened almond milk
3 tbsp fresh coriander, roughly chopped

Make the marinade by mixing all the ingredients together in a bowl. Make some shallow slices in the chicken and place them in a zip-lock bag. Pour the marinade over it and massage the marinade in the bag so that it covers all the chicken. Let it marinade for about 24-48 hours.
Remove the chicken from the bag and with a paper towel remove the majority of the marinade.  Place it on a oven tray lined with baking paper and cook under the grill in the oven for about 10-12 minutes depending on the size of the chicken thighs. It's supposed to be just cooked through and being a bit browned. Remove from the oven and cut into cubes.
In a large pot or pan, heat the olive oil over medium heat. Add the onion, garlic and ginger and cook until soft and slightly browned, about 6-8 minutes. Add the spices and stir together for about a minute.
Add the tomatoes and honey. Season with salt and pepper. Partially cover the pot and cook until the sauce has thickened, about 10 minutes. Stir every now and again to keep the sauce from sticking.
Add the almond milk and cashew cream and continue to cook over low heat for about 10 minutes more. Add the chicken and simmer until chicken is warm again. Lastly, sprinkle with coriander.
Serve with some cauliflower rice.