Preparation / Directions:
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.