In a large French oven or braiser, melt the ghee (or unsalted butter) over medium heat. Add the diced onion and sauté for about 2 minutes, stirring occasionally until slightly softened. Add the finely chopped garlic and minced fresh ginger, continuing to cook for another minute until aromatic.

Combine the curry powder, ground cinnamon, ground cumin, and fine sea salt, then sprinkle them over the sautéed aromatics in the pot. Stir well and let the spices cook for about a minute, allowing them to become fragrant and slightly toasted. This helps release their flavors for a richer dish.

Push the onions and spices to the side of the pot. Scrape in the tomato paste, and cook it for 1–2 minutes, stirring constantly so it doesn't scorch. Pour in the can of coconut milk and thoroughly scrape the bottom of the pot to incorporate all the flavors.

Cube the boneless, skinless chicken breast and thighs into 1-inch pieces. Rinse and drain the chickpeas. Add both the cubed chicken and chickpeas to the pot, stirring well to evenly distribute everything in the sauce. Dot the top with cubed unsalted butter. Bring the mixture to a slow simmer, then cover with a lid, reduce heat to low, and simmer gently for about an hour. Stir occasionally until the chicken is fork-tender. I like to use a mix of both chicken breast and thighs for extra flavor and juiciness.

Once the chicken is meltingly tender, remove the pot from the heat. Stir in the freshly squeezed lemon juice and plain whole Greek yogurt until the sauce is creamy and well combined. Taste and adjust salt as needed. Serve the butter chicken hot, garnishing with freshly chopped cilantro and toasted pumpkin seeds, cashews, or almonds. I think the toasted nuts add a satisfying crunch and aroma to the dish!