Marinade for Chicken: Place the spices and yogurt in a bowl and mix well.
Add the chicken pieces and make sure all pieces are covered with the yogurt marinade. Put in fridge for an hour but over night or a couple of days is best. Start the sauce and prep the veggies.
When ready to cook the chicken, place a foil grill tray to keep your grill from getting messed up with the yogurt marinade. Place bone pieces on the medium heat grill first. After 10 minutes turn and add the boneless chicken pieces.
Place all the ingredients into a sauce pan EXCEPT the yogurt and toasted almonds. Simmer on low for 45 minutes while the tandoori chicken continues to marinade.
Right before you serve up the chicken stir in the yogurt and simmer for a few minutes.
Use a cast iron skillet or dutch oven on the stove. Heat up the ghee to hot!
Add the onions, green onions, garlic and stir so the garlic does not burn. Keep tossing and add the sliced peppers and cabbage.
Right before you serve toss the cilantro and squeeze fresh lime juice over the top.
You can serve this over rice (my husbands choice) or cauliflower rice (see below for recipe link) and top it off with the Tandoori sauce and chopped almonds and a squeeze of lime!