In a large bowl stir together yogurt, garlic, ginger, garam masala, salt, turmeric, and chili powder. Add cut chicken and stir well to coat all chicken. Place in refrigerator for at least 2 hours (okay to leave overnight in refrigerator).

In a large skillet over medium-high heat, melt ghee. Add chicken and cook until chicken is browned on all sides, but not cooked through. Remove from heat and set aside.

In a large sauce pan or dutch oven, melt 3 tbsp of ghee. Add diced onion and saute until softened, but not browned, about 5 minutes. Add garlic and ginger and saute for another minute.

Add cumin, coriander tomatoes, chili powder, and salt. Stir well. Reduce heat to a simmer and let simmer, stirring occasionally, for 10 minutes.

Remove mixture from pot and place in blender. Puree until smooth.

Return sauce to pot. Add chicken and coconut milk. Stir well and simmer for 15 minutes, or until chicken is cooked through.

Stir in maple syrup and garam masala just before serving. May stir in an additional 1/2 tbsp of ghee at this time as well (makes sauce slightly richer, but not necessary if you prefer to leave it out).

Melt ghee in a medium sized sauce pan over medium heat. Add rice and saute for about 1 minute. Stir in water and salt.

Bring water to a boil. Cover, reduce heat and simmer for about 20 minutes, or until water is absorbed

Serve chicken over basmati. Top with fresh, chopped cilantro if desired.