Step 1

Set a large dutch oven (or saucepot) over low heat. Add the ghee, red onion, cilantro, garlic, and ginger. Sauté, stirring occasionally, for 10-12 minutes until the onions are very soft.

Step 2

Meanwhile, cut the chicken thighs into 1-inch pieces.

Step 3

Add the Madras curry powder, garam masala, salt, and Kashmiri chili powder. Stir and sauté another 5 minutes.

Step 4

Raise the heat to medium. Add the tomatoes and coconut milk. Stir well, then simmer for 10 minutes.

Step 5

Stir the chicken pieces into the sauce. Cover and simmer for 15-20 minutes, stirring occasionally.

Step 6

When ready to serve, stir in the lemon juice. Serve with basmati rice and extra cilantro.