Heat the ghee (or oil) on medium high heat and then add the garlic and ginger and fry it, stirring constantly until it begins to change color.
Add chicken and cook it for a few minutes until it starts to develop a light golden color.
Add salt and tomatoes and half of the coriander leaves. Mix well then add crushed cumin and coriander seeds.
Remove from heat and then add the yogurt, turmeric, red chili flakes and stir it together before returning to the heat (this prevents the yogurt from curdling)
Add green chilies and fresh cream.
Cook until the oil separates from the curry.
Add onion and capsicum rings, cover and cook until chicken is tender.
Notes
Garnish with remaining fresh green coriander. Serve hot with naan or chapatti.