Indian Butter Chicken

3 tbsp ghee, divided

4 chicken breasts (1 pound) cut into thick chunks

1 large yellow onion, chopped

1/2 can coconut milk (about 1 1/2 cup)

1/2 tsp garam masala

1 3 1/4 cup can crushed tomatoes

1/2 tsp sea salt

1/2 tsp pepper

freshly chopped cilantro and chopped cashews

In a large skillet, melt 2 tbsp ghee over medium heat. Stir in chicken and cook using tongs to turn each side about 15 to 20 minutes until no longer pink in the middle. Remove and set aside in a medium glass bowl. Melt another tbsp of ghee in the skillet and add onions. Cook and stir occasionally, for about 10 minutes until translucent and softened. Add in coconut milk, garam masala, tomatoes, salt and pepper, stirring everything and cooking for 3 minutes. Pour in cooked chicken. Simmer on low for 15 minutes. Garnish with cashews and cilantro. Serve with cauliflower rice if desired.