Heat 1 tablespoon ghee in a large pot over medium heat, then add ground chicken. Brown ground chicken, breaking up with a wooden spoon or spatula, until completely cooked through. Transfer ground chicken to a bowl and set aside.

Add garam masala, paprika, ancho chili powder, and stir well. Cook until fragrant, a few minutes, adding a couple tablespoons of water if necessary to reduce sticking.

Add tomato sauce to pot then transfer mixture to blender or food processor, and process until smooth. Return sauce to pot, then add sliced bell peppers, mushrooms, fenugreek leaves, cinnamon stick, and plenty of sea salt.

Simmer gently for 30 minutes on medium-low heat or until thick and more like a paste than sauce. The mixture will start like paste then become more sauce-like and liquid as the veggies cook down. It's ready when the texture becomes like paste again. Add the cans of coconut cream and stir until very smooth, then add lemon juice and cooked ground chicken. Taste and add more salt to taste. Serve over basmati or cauliflower rice and naan, if desired, and garnish with plenty of fresh chopped cilantro leaves.