Step 1

Heat ghee in a karahi, wok or high-sided 10- to 12-inch skillet over medium for 30 seconds. Add dried chiles and stir. Add garlic paste, ginger paste, chicken and the finely chopped Thai chiles. Stir-fry over high heat until the chicken is no longer pink, about 6 minutes.

Step 2

Reduce heat to medium. Add red chile powder, cumin, coriander and turmeric. Stir for 10 seconds or until everything is mixed well. Add tomatoes and salt. Stir. Cover and simmer for 10 minutes.

Step 3

Remove the lid, increase to high heat, and cook, stirring frequently, until most of the liquid from the tomatoes and chicken has cooked off, about 7 minutes.

Step 4

Reduce heat to medium. Stir in yogurt. Add remaining whole Thai chiles. Cover and simmer for 5 minutes. Remove the lid, and if the karahi is saucy, increase heat to high, and cook, stirring frequently, until most of the liquid has cooked off.

Step 5

Turn off the heat. Sprinkle with lemon juice, black pepper, garam masala, cilantro and julienned ginger. Serve with roti or store-bought pita.