Place the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 15 ml ghee.
Marinate for 2 hours.
Heat the remaining ghee in a heavy-based frying pan.
Remove the chicken from the marinade and fry for 5 - 7 minutes or until golden brown.
For sauce, heat the ghee in a heavy-based saucepan and sauté the onion and chilli for 5 - 8 minutes or until onion is translucent.
Add the turmeric and cook for 30 seconds.
Stir in the cream and cook gently for a couple of minutes.
Add chicken into the creamy sauce.
Allow to simmer for about 3 - 5 minutes or until the chicken is cooked through.
Add lemon juice and seasoning to taste.
Garnish with coriander and serve with rice and/or naan.