Prepare the chicken marinade by mixing together garlic, onion, cumin powder, cumin seed, lemon pepper, coriander powder, cayenne pepper, salt, and lemon juice with plain yogurt.

Dice chicken breasts into bite-sized pieces.

Immerse the diced chicken in the marinade and refrigerate for 24 hours.

Heat ghee in a skillet over medium-high heat until very hot.

Stir-fry the marinated chicken for about 5 minutes, until lightly browned.

Remove the chicken from the skillet and set aside, keeping it warm.

In the same skillet, fry the chopped onion and garlic until they are just beginning to brown.

Return the partially cooked chicken to the skillet along with any remaining marinade and chicken broth.

Simmer the mixture until the chicken is fully cooked through and the sauce has thickened to your desired consistency.