Cooking Instructions:

Start by seasoning the chicken pieces with salt and garam masala. Toss the chicken in flour until evenly coated. This will help create a nice crust when cooked.

In a large skillet, heat the ghee or butter along with the oil over medium-high heat. Once hot, add the coated chicken pieces and cook until they're lightly golden and just cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onions and minced ginger. Sauté until the onions are softened and translucent, about 5 minutes.

Add the ground coriander, cumin, and optional cayenne pepper to the onions and ginger. Stir for a minute to toast the spices, enhancing their flavors.

Pour in the tomato sauce and bring it to a gentle simmer. Cook for about 5 minutes, allowing the sauce to thicken slightly.

Lower the heat and stir in the heavy cream (or coconut milk). Mix well and allow the sauce to simmer for an additional 5-10 minutes until it reaches your desired consistency.

Add the cooked chicken back into the sauce, stirring gently to combine. Simmer for another 5 minutes to guarantee the chicken is heated through and infused with the sauce.

Taste the sauce and adjust the seasoning if necessary, adding more salt or spices to your preference.