Mix the tandoori paste through the chicken and allow to marinate for an hour or so.
Heat 1 1/2 tbs coconut oil in a large pan or wok and add the onion to cook for 2 - 3 minutes until soft.
Stir through the chicken for a couple of minutes to ensure it browns on all sides.
Add the water, tomato paste, and 1 tbs lemon juice and simmer for 25 minutes.
While the chicken is cooking, process the cauliflower in a food processor to a rice-like consistency.
Stir through the coconut cream and yoghurt to heat through in the last 5 minutes.
Heat the remaining coconut oil in a large pan and add the cauliflower. Toss the cauliflower through the oil, with 1 tbs lemon juice and a little water. Stir for 2 - 3 minutes until cooked through, Season with salt.
Bring a large pan of water to the boil and plunge the silverbeet into the water. When the water returns to the boil, remove the pan from the heat.
Drain the silverbeet and squeeze out any excess moisture.
Drizzle with 1 tsp olive oil, the remaining lemon juice and a sprinkle of Pancha Phora (see recipe link below).
Serve the butter chicken over the cauli rice and accompanying spiced silverbeet.