I don't know where I got this it was on my desktop so I thought I would post it?to get things going :
 
For the tikka:
700g skinned chicken breast fillets
1 tbsp lemon juice
1 tsp salt
1 tsp sugar
75g natural yoghurt
100ml double cream
1 tbsp ginger pur?e
1 tbsp garlic pur?e
2 tbsp Tandoori Massala Powder (see Tikka recipe)
? tsp ground turmeric
? tsp garam masala
? tsp chilli powder
3 tbsp finely chopped fresh coriander leaves
40g melted unsalted butter

For the sauce:
50g blanched almonds
40g unsalted butter
1 medium finely chopped onion
1 tsp ginger pur?e
1 tsp garlic pur?e
1 green chilli, deseeded and chopped
1 tsp paprika
? tsp cardamom, ground
2 tsp ground coriander
1 tbsp tomato pur?e
250ml fresh chicken stock
200ml passata with 3 drops red food colouring
250ml double cream or half-fat double cream
3 tbsp chopped coriander leaves
naan bread to serve
 
Method
1. Cut the chicken into cubes of about 5cm and put in a bowl.
2. Mix the remaining tikka ingredients, except the butter, until well blended. Pour this over the chicken; mix and cover the bowl with cling film. Leave to marinate in a cool place for 4-6 hours or overnight in the fridge. The longer the better.
3. Preheat the grill to high and the oven to 120C/250F/gas mark ?. Remove the grill pan grid and line with a piece of lightly oiled foil.
4. Brush 4 metal skewers with butter. Thread the chicken on to the skewers with a gap between each piece. Place on the grill pan and cook about 7.5cm from the element for 2-3 minutes. Brush with some melted butter and grill for a further 2 minutes until the edges are charred.
5. Turn the skewers over, brush with more butter and cook for 3-4 minutes until charred as before. Remove from the grill and set aside for 3-4 minutes. Ease the tikkas from the skewers and leave in the foil in the pre-heated oven as you make the sauce.
6. Put the almonds in a bowl and pour over 150ml boiling water. Set aside for 10-15 minutes, then pur?e it in a blender.
7. Saut? the onions, ginger, garlic and chilli together in the rest of the butter for 5-6 minutes, stirring often.
8. Add the spices. Cook for 1 minute; add the tomato pur?e and cook for a further minute, stirring.
9. Add the pur?ed almonds and the remaining ingredients, except the coriander leaves. Bring to a simmer, cover and cook for 6-7 minutes. Stir occasionally.
10. Add the tikka pieces, and any cooking juices. Simmer gently for 5 minutes, stir in the coriander leaves. Remove from the heat and serve with naan bread.