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1
First, prepare the chicken. Mix together the chicken, ginger, garlic, chili powder, turmeric, ground coriander, salt, yogurt, lemon juice and 15ml (1 tbsp) chopped coriander in a large, non-metallic dish. Cover and leave to marinate in the refrigerator for at least 6 hours or overnight.
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2
To make the masala sauce, heat the ghee or vegetable oil in a large flameproof casserole. Add the onions, ginger, garlic and fry over a low heat, stirring frequently, for about 5 minutes until soft but not browned.
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3
Add the spices and fry, stirring, for 1-2 minutes until fragrant, then add the cream, tomato puree, water, sugar and salt. Bring to the boil over a moderate heat, stirring, then lower the heat and simmer gently, stirring occasionally, for 10-15 minutes. Remove the pan from the heat and leave to stand while cooking the chicken.
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4
Remove the chicken from the marinade and thread on wooden skewers. Cook under a preheated grill, turning frequently, for 6-8 minutes until tender and cooked through.
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5
Remove the cubes of chicken from the skewers and put them in the masala sauce. Place over a low heat and simmer, stirring, for about 5 minutes. Add the remaining chopped coriander leaves and the lime juice. Taste and adjust the seasoning if necessary.
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6
Serve immediately, garnished and coriander leaves and slices of lime and accompanied by plain boiled rice, chapattis or naan bread.
