1Heat ghee or oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant. Add chopped onion and sauté until golden brown, about 5-7 minutes.

2Stir in minced garlic and grated ginger, cooking for another minute until fragrant. Add turmeric powder, coriander powder, chilli powder, and garam masala. Cook for 30 seconds, stirring constantly.

3Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Pour in the crushed tomatoes and water/broth. Bring to a simmer, then reduce heat, cover, and cook for 15 minutes.

4While the chicken is simmering, lightly fry the paneer cubes in a separate pan with a little oil until golden brown on all sides. Set aside.

5Remove the lid from the curry. Stir in the plain yogurt until well combined. Add the fried paneer cubes and continue to simmer, uncovered, for another 10 minutes, allowing the sauce to thicken slightly.

6Season with salt to taste. Stir in the fresh cilantro. Serve hot with basmati rice or naan bread.

7Garnish with extra fresh cilantro before serving.