Into a large bowl, grate half the ginger, and zest the lemon. Then add the garlic, cilantro, 1 tablespoon of vegetable oil, half the lemon’s juice, a tablespoon of yogurt, salt, and pepper. Stir, add chicken to bowl, and set aside to marinate.
Using multi blade add 1 tablespoon of the oil and heat at 140 °C for 1 minute
Add ginger and Pulse for 5 seconds and scrape down and repeat until minced.
Add onion and chop speed 8 for 30 seconds. Caramelize onions at 120 °C for 15-20 minutes. (this will vary slightly dependent on onion but you want it falling apart and caramelized)
Using stir assist. Add the spices and quick stir for 30 seconds. Cook at 120 °C for 2 minutes on speed 1 Add a pinch of salt a set aside.
Add the remaining tablespoon of oil and heat at 140°C for 1 minute. Add chicken pieces and brown at 140°C for 7 minutes on speed Int
Return the onion mixture to the cook processor bowl and add the yoghurt, flour and tomato paste. Simmer at 120°C for 3 minutes at speed 1.