Cut breast into cubes. Add yoghurt, garam masala, ginger, chilli sauce, cayenne pepper and paprika to the chicken. Ad salt to taste. Allow to marinate. Thread chicken onto wooden skewers.
Chop onion into a fine slice, grate 1 tbsp ginger, dice garlic and add to a pot in olive oil on a medium heat. Add ghee to heat. Add more paprika, and cumin for more flavour. Ad tomato passata to sauce.
In an oven grill chicken on oven racks. Turn once cooked or 4 – 5 min.
Serve on top of Saffron rice. Drizzle sauce over the top.