Steps
1. Heat ghee or butter in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the garlic and ginger paste, cooking for an additional minute until fragrant.
4. Add the pureed tomato and cook until the mixture thickens, about 5 minutes.
5. Stir in the chicken cubes, garam masala, turmeric powder, and salt. Cook until the chicken is no longer pink, about 7-10 minutes.
6. Reduce the heat and pour in the heavy cream and Parmesan cheese, stirring until well combined and creamy.
7. Simmer for another 5 minutes, allowing the flavors to meld.
8. Garnish with fresh cilantro before serving.