Cube the chicken breast and thighs into bit sized pieces
Marinate for a minimum of 15 minutes the chicken in some greek yogurt and a combined total of 1 tablespoon of all the dry spices.
Dice the onion
Mince the garlic
Peel and mince the ginger
Heat pan on med/high heat, add olive oil
Add the ghee
Once heated ,add the chicken
Once cooked remove the chicken and set aside
Turn the heat to a medium low In the same pan add the onions
Add the fresh ginger
Add all the dry spices
Add the garlic, cook only until you smell the garlic
Add the crushed tomatoes
Stir to incorporate any bits of spice that may have stuck to the pan
Add in the mushrooms
Add the cooked chicken back in
Add the brown sugar
Cover and let it simmer for approximately 10 minutes stirring occasionally. Check your heat to make sure its low enough that you do not burn the sauce or it will taste terrible and you will have to start over.
Taste at this point taste for additional spices, if you want it hot add more cayenne or if you want more Indian spice add more garam masala, salt etc
If your sauce is too thick you may add some water
Place the cover on the pot and cook for another 15 minutes
Mix in the yogurt and cream
Add in the fresh cilantro and serve over rice