Heat ghee and vegetable oil in a heavy bottom pan over medium-high heat.
Once the oil is hot, add cumin seeds and let them crackle for 3-4 seconds.
Add ginger garlic paste and fry for 3-4 seconds. Stir continuously.
Add bone-in skinless chicken ( cut into 1 and ½ inch pieces) and fry on high heat for 3-4 minutes. Keep stirring frequently.
Now add green chilies (slit into half), sliced tomatoes (or 1 cup canned crushed tomatoes), crispy fried onions, Kashmiri red chili powder, and salt and mix well.
Cover the pan with a lid and cook on low heat until the chicken is tender (25-30 minutes). Stir 2-3 times while the chicken is cooking.
Add garam masala powder and chopped cilantro and mix well. Serve hot.