2 pounds boneless skinless chicken breast (about 2 large halves), cut into 1½-inch pieces
½ cup ghee (clarified butter*), or 4 tablespoons each unsalted butter and canola oil
2 teaspoons kosher salt
1 medium onion, diced
2 tablespoons freshly grated ginger
1½ tablespoons garam masala
1½ teaspoons ground cumin
½ teaspoon cayenne pepper, or more to taste
1 (14-ounce) can crushed tomatoes
1½ cups heavy cream
1 cup chopped cilantro, plus more for garnish
Zest the lime into a large bowl; reserve the zested lime. Add the yogurt, half the garlic, and the turmeric to the bowl and whisk to incorporate. Add the chicken, stir to coat, cover, and refrigerate for 4 hours and up to 24.
Heat half the ghee (or 3 tablespoons each butter and oil) in a large skillet or donabe over medium-high heat. Add the onions and cook, stirring, until softened and translucent, 8 to 9 minutes. Add the rest of the garlic and the ginger, garam masala, cumin, and cayenne and cook, stirring, until fragrant, 2 minutes.
Add the marinated chicken (discard any remaining marinade) and cook, flipping midway through, until seared and golden, 3 minutes per side. Add the tomatoes, bring to a boil, and cook, stirring, until the liquid is reduced slightly, 5 minutes.
Reduce the heat to medium-low, add the remaining ghee (or 3 tablespoons each butter and oil) along with the cream and cook, stirring, until the mixture has thickened, 10-15 minutes. Stir in the cilantro and season with salt to taste. Slice the zested lime into wedges and serve with the chicken; garnish with more chopped cilantro.
*Note. To make your own clarified butter (makes ¾ cup): Melt 4 sticks butter (2 cups) in a small saucepan over medium heat (don’t boil). As the butter melts, skim the white solids off the top until the butter looks clear (some solids may also sink to the bottom of the pot; leave them there). Once the butter looks clear, tip it into a glass jar. Sealed tight, the clarified butter will solidify and keep in the fridge for a really long time (6 to 9 months).