Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        chicken breasts or thighs -- skinless boneless
                        ***MARINADE***
     1/2                onion chopped coarsely
   3      tablespoons   tomatoes pure
   1      teaspoon      cumin seeds
   1      inch          root ginger chopped
   3      tablespoons   lemon juice
   2                    garlic cloves crushed
   2      teaspoons     chili powder
                        salt & pepper
                        fresh mint sprigs to garnish
                        ***MASALA SAUCE***
   2      tablespoons   ghee
   2                    fresh green chilies -- minced
   1                    onion sliced
   7      ounces        canned tomatoes
   1      tablespoon    black onion seeds
     1/2  cup           natural yogurt -- crushed
   3                    garlic cloves
     1/2  cup           coconut milk
   1      tablespoon    fresh coriander -- chopped
   1      tablespoon    fresh mint -- chopped
   2      tablespoons   lemon/lie juice
     1/2  teaspoon      garam masala

Preparation:

1. Puree the onion, tomato puree, cumin, ginger, lemon juice, garlic, chili powder and salt and pepper in a food processor. Then transfer to bowl. 2. Cut the chicken into 4 cm cubes. Stir into the bowl and leave to marinate for 2 hours. 3. Make the masala sauce. Heat the ghee in a large saucepan, add the onion and stir over medium heat for five minutes. Add the onion seeds, garlic and chilies and cook until fragrant. 4. Add the tomatoes, yogurt and coconut milk, bring to the boil, then simmer for twenty minutes. 5. Meanwhile, divide the chicken between 8 skewers and cook under a pre-heated very hot grill for 15 minutes, turning frequently. Remove the chicken from the skewers and add the sauce. Stir in the fresh coriander , mint, lemon or lime juice, add and garam masala. Serve garnish with mint sprigs.