1. Add all the spices to the chicken listed under marinating ingredients (1 tsp salt, 1/2 tsp turmeric, 1 Tbsp chili powder, 1 Tbsp coriander powder, 1 tsp cumin powder, 1/2 tsp cinnamon powder, 1/2 tsp clove powder, 1/4 tsp garam masala powder, 1/4 tsp cardamom powder, few drops of red food color, 1 Tbsp canola oil, and 4 Tbsp water). Mix everything well.

2. Cover with a cling wrap and refrigerate for at least 4 hours.

3. After marinating the chicken, thread the chicken onto skewers. Place the chicken skewers in a baking tray and drizzle with 1 tsp of oil on the top. Grill or bake @400 F for 35 minutes. 

4. In the meantime, prepare the tomato puree for the sauce (masala). Set the temperature to medium-high and take 1 Tbsp of oil in a 3-quart pan.

5. Add four cloves of garlic and 1 Tbsp chopped ginger. Saute garlic and ginger for few seconds. 

6. Add one onion (diced), and saute for about a minute. This step will help to eliminate the raw flavor from ginger, garlic, and onion.

7. Add six large tomatoes (diced). Saute for about 10 minutes. This step will cook the tomatoes well and make the sauce creamier. 

8. Transfer the sauteed garlic, ginger, onion, and tomatoes to a blender. Add 1 cup of water and blend it to a smooth paste. 

9. The next step is to prepare the sauce. Take 1 1/2 Tbsp of ghee in a 3-quart pan and set the temperature to medium-high. Add 3 Tbsp of kasoori methi (dried fenugreek) leaves. Saute for a few seconds. 

10. Add the prepared tomato puree, and mix everything well. Continue to cook the tomato puree on medium-high temperature for 2 minutes. Now, close the lid and cook for about 15 minutes. This step will reduce the sauce almost to half. Be careful at this step as the sauce will splash while boiling if the lid is kept open.

11. Once the sauce cooks for about 15 minutes, open the lid and mix everything well. Add the grilled chicken pieces to the sauce and mix well to coat the chicken pieces with sauce.

12. Depending on the preferences, add 1/2 tsp of salt and chili powder. 

13. Add 1 Tbsp of tomato paste to the sauce. The tomato paste will enhance the flavor of the sauce and gives the sauce the robust tomato flavor. Mix everything well. 

14. Finally, add 1/4 cup of heavy whipping cream and cashew paste made from 10 cashews and 3 Tbsp water. Add the cashew paste and cream towards the last 5 minutes of the cooking process as cashew and creme will thicken the sauce quickly and can burn the bottom of the pan. Turn the stove off, and the Chicken Tikka Masala is ready to be served.

15. Garnish with heavy whipping creme and kasoori methi. Serve it hot with Naan or rice.