Heat the ghee in a heavy-bottomed wok (karahi) or pan. Once the ghee is hot, add the chicken pieces and fry them on high heat for about 5 minutes until the chicken changes color and develops a slight golden crust.

Stir in the ginger-garlic paste and continue to sauté until the raw aroma disappears. Add the salt, black pepper, and the first portion of green chilies. Mix well to coat the chicken in the spices.

Toss in the peeled and cubed tomatoes. Sauté them on high heat until they begin to soften and release their juices.

Add about half a cup of water to the pan. Lower the heat to medium, cover, and cook until the chicken is completely tender and the tomatoes have broken down into a thick, cohesive sauce.

Once the chicken is cooked and the oil starts to separate from the tomato base, add the whisked yogurt. Turn the heat back up to high and stir constantly for 2-3 minutes. This will create a smooth, rich gravy.

Continue cooking on high heat until the moisture from the yogurt evaporates and the ghee clearly separates again, forming a beautiful glaze over the chicken.

Turn off the heat. Garnish generously with julienned ginger and fresh green chilies. Serve immediately while hot for the best flavor experience.