Toasted flaked almonds and coriander leaves, to serve
Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.
Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.
Preheat oven to 200C/180C fan- forced. Lightly grease a 6cm-deep, 8-cup-capacity ovenproof dish.
Place pasta, tomato, pasta sauce, 1 cup cold water, basil, parsley and half the oregano in prepared dish. Season with salt and pepper. Stir to combine. Sprinkle with mozzarella. Cover dish with greased foil.
Bake for 40 minutes. Remove foil. Top with bocconcini. Bake, uncovered, for 15 minutes or until cheese is golden and pasta is tender. Stand for 10 minutes.
Top pasta bake with remaining oregano and extra basil leaves. Serve with salad.