Remove the skin and excess fat from the chicken and cut into 3- to 4-inch pieces (you could use boneless chicken for ease of preparation, but use dark meat only if using boneless). Wash the chicken pieces in warm water and pat dry.
In a wide, heavy-bottomed pot, combine the chicken, turmeric, ginger, onions, ghee and garlic. Cook over high heat for 5 minutes or until the onions begin to sweat. Turn down the heat to medium, put the lid on the chicken and continue to cook for another 10 to 15 minutes—stirring every 5 minutes.
Take the lid off, turn the heat back to high and continue cooking the chicken until the liquid is almost gone. Add the salt, chili powder, chopped tomatoes, garam masala and cilantro and turn off the heat. Let the chicken rest, covered, for 10 minutes before serving.