Heat the oil or ghee in a heavy-bottomed pot (or a traditional clay handi) over medium heat.

Add the onion paste and sauté for 5-7 minutes until the raw smell disappears and the paste cooks down, but try to keep it pale rather than browning it deeply.

Stir in the ginger-garlic paste and slit green chilies, cooking for another minute until fragrant.

Add the chicken cubes to the pot. Sauté for 5-8 minutes until the chicken turns opaque and is sealed on all sides.

Season the mixture with salt, white pepper powder, and roasted cumin powder. Mix well to coat the chicken.

Lower the heat to the minimum setting. Slowly pour in the whisked yogurt while stirring constantly to prevent it from curdling.

Cover the pot and simmer on low heat for 12-15 minutes until the chicken is fully cooked and tender.

Remove the lid and stir in the heavy cream and garam masala. Simmer uncovered for 2-3 minutes until the gravy thickens to your desired consistency.

Garnish with fresh chopped cilantro and serve hot with garlic naan or steamed basmati rice.