If you're using chicken breasts then cut into thick strips. If you're using thighs (ideally bone-in with skin), simply score the chicken with a knife.
Mix together all the spices along with the yogurt and the tomatoes. Allow to marinate for at least 3 hours, ideally overnight
Preheat oven to 180degrees and allow the chicken to come back to room temperature. Mix in the ghee.
Put your chicken into a roasting tray and bake in the oven for about 35 minutes (bone-in thighs may take slightly longer).
You can also cook this chicken on the stove top. If you're doing that, I suggest using a heavy bottom saucepan and cook without any water. Do ensure your pan is not covered as this is a semi-dry chicken dish with very little gravy.