Pork Tikka:Marinade:Finely chop the garlic, onion, and ginger in a food processor.Add the spices and yogurt and mix well.Put the pork pieces in a bowl, add the marinade, and mix well.Cover and refrigerate overnight.Heat the oil in a large saucepan over medium heat.When the oil starts to shimmer, add the chopped sauce ingredients and cook for 2 minutes over medium heat, stirring constantly.Increase the heat and add the pork and marinade.Cook for 5 minutes without stirring, then reduce the heat and simmer for 15-20 minutes over medium heat, until the sauce thickens and the mixture turns dark brown.Season to taste and sprinkle with garam masala. Cook for an additional 2 minutes, stirring constantly.Chapati:Sift the flour and salt into a bowl, make a well in the center, and pour in the warm water.Knead for 5 minutes, until the dough is smooth and elastic.Transfer to a greased bowl, cover, and let rest for 30 minutes.Divide the dough into 8 equal portions and cover with a damp cloth.On a lightly floured surface, roll out one portion into a 6″ (15 cm) diameter disk, then remove excess flour by passing it from hand to hand to prevent the flour from burning during cooking.Heat a cast-iron skillet over medium heat.Place the chapati in the skillet, cook for 7-10 seconds, then flip and cook for about 15 seconds on the other side.Flip the chapati again and gently press with a clean cloth in several places to heat it and help it puff up.This puffing gives the chapati its lightness.Brush with a little ghee and repeat with the remaining portions, then stack and cover with a cloth.