Wash and soak the chicken. Take a skillet and add ghee in it. Add sliced onions. When light-golden then add garlic and ginger in it to fry. Add in a blender with salt, red chili powder and turmeric powder, blend the mixture well.
Add the mixture and roast it in the same ghee. Add tomatoes and all the remaining spices in it. Roast it a little more and add chicken in it. After cooking, add yogurt and fry. Cover the lid for it to cook.
After 10 minutes, uncover the lid and see whether the water of the curry has dried or not. Then cook it until the ghee starts to separate.
Your Murgh Masala is ready, garnish it with ginger bars, green chilies. Serve hot with naan and enjoy.
I prefer to make it in Ghee since it tastes better than Oil.
You can also add salt, red chili powder and turmeric powder after blending.