Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        ghee or unsalted butter
   8      ounces        finely chopped onions
   1      teaspoon      ground cumin
   1      teaspoon      ground coriander
     1/2  teaspoon      garam masala
     1/2  teaspoon      chilli powder
   1      teaspoon      finely grated root ginger
   1      teaspoon      crushed garlic
   4                    floz liquid made up of reserved cooking
                        -- juice and warm water
     1/2  teaspoon      salt or to taste
                        a pinch of tandoori colouring -- (optional)
  10                    floz single cream
   1 1/2  ounces        ground almond
   1      tablespoon    lemon juice

Preparation:

Melt the ghee or butter over medium heat and fry the onions until they are soft but not brown. Add the cumin, coriander, garam masala and chilli powder and fry for 1 minute. Add the ginger and garlic and cook for 1-2 minutes. Add the spiced liquid, cover the pan and let the contents bubble for 2-3 minutes. Stir in the salt, tandoori colouring and cream. Re-cover the pan and let it all bubble gently for 10 minutes. Add the cooked tikka and ground almonds. Stir and mix well. Cover and simmer for 5-6 minutes. Stir in the lemon juice and remove from heat. Serve with Kesari Chawal.