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In a medium pot, melt the ghee over high heat. Add the onion and lower the heat to medium. Cook, stirring occasionally, until the onion starts to brown around the edges, about 10 minutes. Stir in the cumin seeds, ginger and garlic.
Add the chicken and turn the heat up to high. Cook the chicken, stirring occasionally, until most of the liquid from the pot has evaporated and the chicken starts to brown, about 12 minutes. Stir in the chile powder, garam masala and turmeric. Reduce the heat to medium, then add the tomatoes, green chiles and salt. Continue to cook, stirring occasionally, until the tomatoes have broken down a bit, about 5 minutes.
Add the chickpeas and stock, stirring and scraping the bottom of the pot. Simmer for a few minutes, until the chickpeas are warmed through and the liquid has slightly thickened into a gravy.
Sprinkle with cilantro and serve with lemon wedges, along with rice or roti if desired.