To make the marinade for the chicken, combine the ginger, garlic, cilantro, ground coriander and cumin, salt, and ground red pepper in a medium bowl. Add the chicken breasts to the marinade and give it a good stir, making sure the breasts are well coated. Refrigerate, covered, for at least an hour, preferably overnight.

When ready to cook, preheat a gas or charcoal grill, or the broiler, to high.

Make the sauce by heating the ghee in a medium saucepan over medium heat. Pour in the tomato sauce, fenugreek leaves, and red pepper. Simmer the sauce, covered, stirring occasionally, to allow the leaves to perfume the sauce, 5 to 8 minutes. Some of the ghee will start to separate from the sauce.

Gently pour in the cream, stirring to make a creamy red sauce. Turn off the heat and keep the sauce covered while you cook the chicken.

If you are grilling, lightly spray the grill grate with vegetable cooking spray. Grill the chicken over indirect heat, covered, turning occasionally, until the breasts are light brown, 15 to 20 minutes. (To test for doneness, slice into a piece with a paring knife; the meat should no longer be pink and the juices should run clear.) If you are broiling, position a rack so the top of the chicken will be 2 to 3 inches from the heat. Lightly spray the rack of a broiler pan with cooking spray, place the chicken on the pan, and broil, turning occasionally, until the breasts are light brown, the meat is no longer pink inside, and the juices run clear, 15 to 20 minutes. Transfer the breasts to a cutting board and cut them into 1-inch-wide strips.