Ingredients

1 lb. Chicken breast
3 oz. Tikka Paste
1/2 cup plain Yogurt
4 tsp Veg. Oil
1 tsp. Garlic Paste
1 tsp. Ginger Paste
1 large Onion, chopped
1/4 tsp. Turmeric
1/2 tsp. Coriander
1/2 tsp. Cumin
1/2 tsp. Chilli powder
1/2 tsp. Garam Masala
1 tsp. Salt
1 large Tomato, cut into eight sections
1 cup heavy Cream
15-20 Cashews, ground

Method:


Cut chicken into 1" cubes. Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6 hours.
Thread on bamboo skewers and broil in the oven for 10-12 minutes, or until chicken is almost thoroughly cooked and starts to blacken on the top. Rotate the pan at least once to ensure even cooking.
Remove from the oven and put aside while making the curry. Keep the remaining marinade, as you will need it later.
At medium temperature, heat the oil. When hot, add the onion. Fry for 3-5 min., then add the ginger and garlic pastes. Stir for 2 min.
Add the turmeric, followed by the remaining spices. Fry for 2-3 minutes.
Combine 1/2 cup lukewarm water with the marinade that was kept aside earlier. Slowly add this mixture to the pan, letting about half of the liquid evaporate.
Add the tomato sections and stir briefly. Add the salt and fry until the tomato pieces are just beginning to get soft.
Add the cashews, cream and chicken pieces and cover and simmer on low heat, for approximately 10-15 minutes.
Remove from heat and let cool slightly.
Serve with Rice or Naan.