Heat 2 tbsp ghee in a large heavy-bottomed wok or pan over medium-high heat. Add 1.5 lb chicken pieces and sear for 5-7 minutes until lightly browned.

Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 1 minute until fragrant.

Pour in 4 cups diced tomatoes, 1 tsp salt, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp Kashmiri red chili powder. Stir well to combine.

Reduce the heat to medium, cover, and let simmer for 15 minutes to allow the tomatoes to break down and form a rich curry sauce.

Remove the lid, add 1/2 cup green peas, and cook uncovered for another 5 minutes, allowing the sauce to thicken.

Stir in 1/2 tsp garam masala. Remove from heat and garnish generously with 1/4 cup fresh cilantro and 1 tbsp julienned ginger.