Stage 1: Marinade and roast the chicken

1. Firstly prepare the spices, dry roasting the cumin and deseeding the green chilli.  Add all these to a metal or glass mixing bowl.  Stir in the lime juice until you have a paste, then add the yoghurt and mix through all the flavours. 
2. Finally, with the best chicken you can find or are happy buying, chop this into cubes and then add to the spicy marinade and stir through throughly.  Cover and leave in fridge to infuse with the flavours.  I try and leave it overnight but a minimum of 3 hours is fine. (As for chilli, you can increase or decrease those quantities to suit your desire for heat; as we have two children, they are not too enamoured of over hot food so I tend to keep the heat quotient down for them.)
3. On the next day, while you are making the tikka masala sauce, roast these curry flavoured chicken pieces by placing them evenly on a baking tray and cooking in a 180C / 350F oven for 20 - 25 minutes until nicely browned.

Stage 2: Making the tikka masala sauce

1. Start by preparing the spice mix that is needed for the sauce, i.e. the fresh ginger to coriander powder in the list.  When done, heat the ghee or vegetable oil in a frying pan.  Add the onions and garlic cloves and fry gently for 3 minutes until starting to get translucent, then add the chopped bell pepper and fry for another 2 - 3 minutes.  Add the spice mix to the onion-garlic-pepper and mix throughly and fry for about 1 minute. 
2. Now add all the liquid ingredients to the onion mix and stir completely - that is the white wine vinegar, chopped tinned tomatoes, tomato ketchup, Heinz tomato soup and single cream.
3. Bring to the boil and simmer gently for about 15 minutes.  Then add in the garam masala, fresh coriander leaves and chaat masala/ salt.

Stage 3: Fusion Time - bringing it all together

• As a final stage, add the roasted spicy chicken pieces to the tikka sauce.  Stir it together and let cook together for about 15 minutes.
• Serve with rice and naan bread.