Place chicken in a bowl and marinate with coconut cream and spices, set aside.
Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take at least 15-20 minutes. Don’t worry if it’s dark, that’s how Indian people cook their onions ;))
Add ginger and garlic and saute for a few more minutes.
Add spices and let them bloom for a minute. Then add your chicken mixture and briefly stir-fry to coat chicken with the masala you’ve made.
Add green pepper and tomato sauce and cover your pan. Let everything simmer for 12-15 minutes.
Add 1 can of coconut milk and a pinch of kasoori methi - let it simmer for another few minutes.
Garnish with cilantro and serve with paleo naan.