• In a large bowl, mix together the chicken, yogurt, ginger paste, and garlic paste. Cover and refrigerate for at least 30 minutes.
• Heat the ghee in a large pot over medium-high heat. Add the onion and sauté until translucent, about 5 minutes.
• Add the marinated chicken and cook until browned, about 10-15 minutes.
• Add the crushed tomatoes, heavy cream, garam masala, turmeric, cumin, chili powder, and paprika. Stir well and bring to a simmer.
• Let simmer for 15-20 minutes, or until the sauce has thickened and the chicken is cooked through.
• Season with salt, to taste. Garnish with cilantro leaves and serve hot with steamed rice or naan bread.

Instant Pot Instructions:

• Set the instant pot to sauté mode. Heat the ghee in the pot and add the onion. Sauté until translucent, about 5 minutes.
• Add the marinated chicken and cook until browned, about 10-15 minutes.
• Add the crushed tomatoes, heavy cream, garam masala, turmeric, cumin, chili powder, and paprika. Stir well.
• Close the lid and set the instant pot to manual high pressure for 5 minutes.
• Once the cooking is done, let the pressure release naturally for 5 minutes, then do a quick release.
• Set the instant pot to sauté mode again and let the sauce simmer for 5-10 minutes, or until it has thickened to your liking.
• Season with salt, to taste. Garnish with cilantro leaves and serve hot with steamed rice or naan bread.