In a large bowl, combine the chicken, yogurt, ginger-garlic paste (2 tbsp)ginger (1 inch)-garlic (4 cloves) paste, garam masala (2 tsp)garam masala (1 tsp), turmeric powder (1 tsp), and red chili powder (1 tsp). Mix well, ensuring the chicken is evenly coated.

Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the chicken to tenderize.

Heat the ghee (2 tbsp) in a large, heavy-bottomed pot or Dutch oven over medium heat.

Ghee should be shimmering but not smoking.

Add the chopped onion (1 medium) and sauté until golden brown and softened, about 5-7 minutes.

Onions should be fragrant and translucent.

Add the minced garlic (4 cloves) and grated ginger (1 inch), and sauté for another minute until fragrant.

Garlic and ginger should release their aroma.

Stir in the tomato paste (6 oz) and cook for 2-3 minutes, allowing it to caramelize slightly.

Tomato paste should darken slightly in color.

Pour in the diced tomatoes (1 28 oz can) and bring to a simmer. Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the sauce to thicken slightly.

Add the marinated chicken to the sauce and stir well to combine. Cover and simmer for another 20-25 minutes, or until the chicken is cooked through and tender.

Chicken should be opaque and easily pierced with a fork.

Stir in the heavy cream (1 cup), garam masala (2 tsp)garam masala (1 tsp), Kasuri methi (1 tsp), and sugar (1 tsp) (if using). Simmer for another 5 minutes, allowing the flavors to meld.

Season with salt (5 g) to taste. Garnish with fresh cilantro (¼ cups) before serving.