Start by marinating the chicken in a large bowl. Add Greek yogurt, ginger, two cloves of minced garlic, garam masala, lemon juice, salt, and pepper.
Mix all the ingredients and add your chicken. Be sure to coat evenly on all sides. Place the chicken in the refrigerator for at least one hour, or overnight.
Next, place a large pan over medium heat, and drizzle the bottom with avocado oil and one tablespoon of ghee. When the ghee is melted add cumin seeds and the remaining garlic cloves. Sauté for a few minutes. Add in your onion and saute until translucent.
Next, add chili pepper and tomato. Let this simmer down for a few minutes.
Add your chicken and marinade to the pan. Brown the chicken on both sides for about three to four minutes.
Reduce heat to medium and allow the chicken to simmer for 20 to 25 minutes. Add heavy cream, tomato paste, and the remaining ghee to finish the dish.
Continue to simmer for about five to 10 minutes. Taste and add salt and pepper as needed. Serve this recipe with fresh basmati rice. Enjoy.
