Soak the Kashmiri dried chilies in hot water for 10–15 minutes until soft. While they soak, heat a large nonstick skillet or sauté pan over medium heat and toast the cumin seeds and cardamom pods for about 1 minute, stirring constantly, until fragrant. Add the ghee and allow it to melt, then add the chicken pieces and cook for 5–6 minutes until golden on all sides. Remove the chicken from the pan and set aside.

In the same pan, add the chopped onions and cook over medium heat for 7–8 minutes until soft and lightly browned, adding a splash of water if they start to stick. While the onions cook, blend the soaked chilies with the chopped tomatoes until smooth. Once the onions are ready, pour in the chili-tomato mixture and add the tomato paste. Stir well and simmer for 5 minutes.

Return the seared chicken to the pan, season with salt and garam masala, and add about ½ cup of water. Stir, cover, and let it simmer on low heat for 10–12 minutes until the chicken is tender and the sauce thickens. Turn off the heat and wait 1–2 minutes before stirring in the yogurt gently, to avoid curdling.

Taste and adjust salt or spices if needed. Serve hot with steamed basmati rice, a side of fresh vegetables, or light naan if you wish.