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Season the chicken with salt and add to a bag. Whisk together the coconut yogurt, garlic, lemon juice, turmeric, garam masala and cumin and add to the bag to marinate the chicken. Marinate for 12 hours.
In a large pot pan over medium heat, add the ghee and once hot saute the onions. Salt as you go, and saute until cooked through, around 5-10 minutes. Add the ginger, garlic, spices and saute for 3 minutes until fragrant. Toasting spices brings out more of the flavor in them, so don’t skip this step! Add the tomato paste and saute another 2 minutes.
Stir in the diced tomatoes, coconut milk, and salt to taste. Bring up to a simmer, top with a lid, and simmer on low for 20 minutes to develop flavor.
Blend the sauce with an immersion blender or blender and add back to the pan.
Add the chicken and bring up to a simmer. Simmer for 20 minutes with the lid on, or until the chicken is cooked through. Stir every few minutes so nothing gets stuck to the bottom of the pan. Stir in the lemon juice and taste for seasoning, adjust accordingly.
Serve and garnish with cilantro. Enjoy!