Heat the ¼ cup vegetable oil and ¼ cup ghee in a large skillet over medium-high heat. Add the 1 yellow onion and cook, stirring frequently, until the onions start to brown.
Add in the 3 garlic cloves and 2 teaspoons minced ginger and cook another 2-3 minutes.
Using a slotted spoon, remove the onions, garlic, and ginger from the oil and add them to a blender with the 1 cup whole-fat yogurt, 2 teaspoons coriander, 2 teaspoons cumin, 2 teaspoons chili powder, 1 teaspoon turmeric, 1 teaspoon garam masala, and salt and pepper to taste. Blend until you have a smooth consistency.
Add the 2 pounds boneless skinless chicken breast to the hot oil and ghee and sear the chicken for 3-4 minutes.
Add the yogurt mixture to the skillet and stir to combine and coat all the chicken.
Reduce the heat to low, cover the skillet, and cook on low for 8-10 minutes until the chicken is cooked through (165 degrees Fahrenheit).
Once the chicken is cooked, serve it over rice with naan and add Cilantro as a garnish if desired.
