Make the spice mix by mixing all the spices together in a small bowl.
In a large mixing bowl, combine the chicken, yogurt, lime juice, garlic, ginger, and about half the spice mix you just made. Toss until all the pieces of chicken are completely coated in the yogurt mixture and refrigerate for at least an hour, or up to overnight.
Melt the ghee in a saute pan set over medium-high heat; add the onion and cook, stirring occasionally, until it’s slightly softened and golden, about 3 minutes.
Reduce heat to medium-low then stir in the remaining spice mix. Add the crushed tomatoes and water and bring the sauce to a boil. Reduce the heat, cover partially and simmer the sauce until slightly thickened, about 25 minutes.
Meanwhile cook the chicken: set over oven to broil and place a grill in the top position. Thread the pieces of chicken onto metal skewers and place the kabobs across a roasting pan. Try to get the skewers to rest on the edges of the pan so the chicken doesn’t actually come in contact with the bottom of the pan.
Place the pan directly under the broiler and cook the chicken until it’s charred, about 15-20 minutes total, flipping the kabobs once halfway through cooking.
Add the cooked chicken and cream to the sauce, place the lid back on and let it simmer for an additional 5 minutes.
Remove the pan from the heat, stir in the chopped cilantro and serve with cooked basmati rice.