Step 1

Heat ghee in a Dutch Oven or large pot over medium heat. Add the ginger, garlic, and onion. Sprinkle in a pinch of salt. Cook for 7 minutes until fragrant and softened, stirring occasionally.

Step 2

Meanwhile, combine all seasonings in the spice mix in a bowl. Pour into the Dutch Oven and stir to combine. Cook for 2 minutes.

Step 3

Pour in the tomatoes and chicken broth. Bring to a boil. Lower the heat to medium low to simmer. Cover the pot and simmer for 30 minutes.

Step 4

Remove the lid and turn off the heat. Immersion blend or transfer to a blender. Blend until smooth. Pour in the heavy cream and stir to combine. Stir in the shredded chicken. Season to taste with salt.

Step 5

Serve immediatly with cilantro and garlic naan.