Cut the chicken into cubes.

Zest the lemon.

Juice the lemon and place the chicken in a large bowl.

Add the yogurt and lemon juice.

Peel the ginger.

Peel the garlic.

Chop the garlic and ginger into pieces.

Add the finely grated lemon zest to the bowl.

Add the butter chicken masala and salt.

Mix well, cover, and let marinate in the refrigerator for 4 hours.

Peel the onion.

Thinly slice the onion and set aside. Melt half the ghee in a large skillet.

Add the contents of the bowl.

Brown the chicken on all sides over medium-high heat for 5 minutes, then set aside.

Melt the remaining ghee in the same skillet and add the onion.

Sauté until golden, then add the tomato purée.

Mix well and add the remaining spices.

Mix well and let simmer for 10 minutes to reduce.

Add the cream and stir until fully combined.

Simmer for 5 more minutes, then return the chicken to the skillet.

Mix well, cover, and cook for another 5 minutes on low heat.

Rinse and dry the cilantro.

Chop the cilantro. Remove the skillet from the heat and add half the cilantro.

Add the red pepper flakes and mix.

Place the rice in a large serving dish and top with the chicken mixture.

Garnish with the remaining cilantro. It's ready!