Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        boneless and skinless chicken -- cut into cubes
     1/2                onion -- chopped
   3      tablespoons   tomato paste
   1      teaspoon      cumin seeds
   1      inch          ginger, fresh -- minced
   3      tablespoons   lemon juice
   2      cloves        garlic -- crushed
   2      teaspoons     chili powder
                        salt and pepper
                        ***MASALA SAUCE***
   2      tablespoons   ghee or oil
   1                    onion sliced
   1      tablespoon    onion seeds
   3      cloves        garlic -- crushed
   2                    fresh green chilies -- chopped
   1      15 oz can     tomatoes -- crushed
     1/2  cup           yogurt
     1/2  cup           coconut milk
   1      tablespoon    fresh coriander -- chopped
   2      tablespoons   lemon juice
     1/2  teaspoon      garam masala
                        When using fresh vegetables and herbs,
                        make sure they are washed thoroughly and
                        drained.

Preparation:

Combine all the chicken ingredients for the marinade in a food processor then transfer to a bowl and stir in the chicken pieces and leave to marinate for a few hours. Alternatively, use for the Marinade, 2 tbs. of ready made good quality Tikka Masala paste. To make the sauce, heat the ghee in a large pan, add the onion and fry for few minutes then add onion seeds, garlic and chilies, cook until fragrant. Add the tomatoes, yogurt and coconut milk, bring to the boil, then simmer for 20 minutes. Meanwhile, put the chicken pieces on skewers and cook under a hot grill for 15 minutes turning them frequently, or fry the chicken in 1 tbs. of cooking oil till they are browned. Add the cooked chicken to the sauce and simmer for few minutes more, add the fresh coriander, lemon juice, and garam masala . Serve with Basmati rice.