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Season the chicken with salt and pepper on all sides and set aside.
In a dutch oven or large skillet over medium heat, add the ghee. Once warmed, add the onions and saute until translucent. Salt as you go, takes around 5 minutes. Once cooked through, add the garlic, ginger and serranos. Saute for 2 minutes. Add the coriander, cumin, chili powder and garam masala and toast for 2 minutes.
Stir in the crushed tomatoes, chicken stock and cilantro. Season with salt and pepper to taste. Add the chicken to the pan and make sure the liquid comes up ¾ of the side of the chicken, if it doesn’t add more stock. Bring the liquid up to a simmer and top with a lid. Simmer on low so it is slowly bubbling, with a lid on for 45 minutes.
After 45 minutes, remove the lid and simmer for another 10 minutes to reduce the sauce. Once the sauce has thickened, turn the heat off and wait five minutes so it cools slightly. Stir in the yogurt until it is smooth and creamy.
***note on adding yogurt to this dish. If the liquid is too hot when you add the yogurt, the yogurt will curdle. Make sure it is warm, but not hot when adding in the yogurt. Alternatively if you are impatient, temper the yogurt before adding. Check out my above notes on tempering.
Serve and garnish with green onions! Enjoy!