2 tablespoons ghee

1 large yellow onion, finely diced

2 pounds boneless, skinless chicken thighs, halved and patted dry

1 cup canned tomato puree

1/2 cup water

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

2 teaspoons Kashmiri red chili powder (or mild chili powder)

2 teaspoons kosher salt

1 teaspoon garam masala

1/2 teaspoon ground turmeric

1/2 cup canned coconut cream

2 tablespoons tomato paste

2 tablespoons dried fenugreek leaves

2 teaspoons sugar (optional)

1/2 cup chopped fresh cilantro, for garnish

1 cup basmati rice

1 1/2 cups water (for rice)

1 teaspoon kosher salt (for rice)