Put the lime juice, oil, 2 tablespoons of tomato puree, ginger, garlic, chilli powder, the dried mint, half a tablespoon of the chopped, fresh coriander, salt, pepper and 1 teaspoon of paprika into a bowl and mix together. Add the chicken and stir well. Cover and leave in the refrigerator overnight.
Next day, thread the chicken pieces onto skewers and grill for 5-7 minuets either side or until cooked through.
Meanwhile, heat the oil in a frying pan and cook the onion until soft and golden brown. Add the turmeric, ground coriander, garam masala, cumin, the other 1/2 teaspoon of paprika, the ground almonds and cook for a minute. Remove from the heat and stir in the yogurt, 1 tablespoon of fresh, chopped coriander, the remaining 2 tablespoon of tomato puree and the finely chopped chilli and stir over a low heat for a minute.
Then remove the chicken pieces from the skewers and stir into the sauce. Heat for a few more minutes and serve immediately with basmati rice and naan bread. If you like a thinner sauce add a little water and warm gently over a low heat.
