1Heat 1 tbsp ghee in a large pan over medium-high heat. Pan-fry the paneer cubes until golden brown on all sides. Remove and set aside.

2Add the remaining 1 tbsp ghee to the same pan. Add cumin seeds and let them splutter. Add chopped onion and green chilies, sauté until onions are soft and translucent, about 5-7 minutes.

3Stir in the ginger-garlic paste and cook for 1 minute until fragrant. Add turmeric powder, coriander powder, and red chili powder. Cook for another minute, stirring constantly.

4Add the diced chicken pieces to the pan. Cook until lightly browned on all sides, about 5 minutes.

5Pour in the canned diced tomatoes and a splash of water (about 1/4 cup). Bring to a simmer, then cover and cook for 10-12 minutes, or until chicken is almost cooked through.

6Stir in the coconut milk and garam masala. Add the pan-fried paneer cubes back into the curry.

7Simmer gently for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt to taste.

8Garnish generously with fresh cilantro before serving hot with basmati rice or naan bread.