In a large wok, melt the half of the ghee over medium heat.
Add the chicken and cook stirring frequently until browned all sides. Remove from the wok and set aside.
Add the remaining ghee to the wok.
Stir in the onion and cook until golden brown, then add the ginger and garlic paste, continue cooking for 2 - 3 minutes.
Add the bell pepper and cook for 2 extra minutes, then add the green chilli, cumin, coriander, chilli powder, turmeric and salt.
Add the tomatoes with their juices and the water, bring it to a boil.
Reduce the heat, add the chicken, let it simmer uncovered for around 10 minutes stirring constantly until the bell pepper is tender and the chicken is
Serve with white rice, sprinkled with chopped cilantro and garnished with whole chilies.