Desi Murgh Kadahi with High-Protein Quick Naan

1. Heat ghee in a deep wok and toss in the green chillies.

2. Add chicken pieces and garlic, season with salt, and fry uncovered until the meat changes color and water dries.

3. Add diced tomatoes and remaining spices, stir, cover with a lid, and cook until the tomatoes dissolve into a sauce.

4. Whisk yogurt with oil and pour over the karahi, mix everything and cook on low until yogurt water dries and butter shimmers at the sides.

5. Garnish with sliced ginger and serve with yogurt naan.