Step 1

Cut chicken into 2-inch pieces and place in a large bowl with 2 tablespoons garam masala, 1 teaspoon grated ginger, and 1 teaspoon minced garlic. Add in the yogurt, stir to combine. Transfer to the refrigerator and chill at least 30 minutes.

Step 2

For the sauce, place the onion, ginger, garlic, crushed tomatoes and spices in a blender, and blend until smooth. Set aside.

Step 3

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Place the chicken along with the marinade in the skillet, browning 3 to 4 minutes per side. Once browned, pour in the sauce cook and 5 to 6 minutes longer.

Step 4

Stir in the heavy cream and ghee, continue to cook another minute. Taste for salt and add additional if needed. Top with cilantro and serve with cauliflower rice if desired.