Heat one teaspoon of ghee in a large skillet and cook half of the marinated chicken for approximately 4 -5 minutes, turning once. Remove to a plate and set aside.
Add another teaspoon of ghee to the pan and cook the remaining chicken for 4 - 5 minutes. Remove to the plate and keep warm.
Add the remaining 2 teaspoons of ghee to the pan and cook the onions for 3 - 4 minutes, until cooked through and translucent.
Stir in the remaining teaspoon of cumin, 1 teaspoon of garam masala, 1/2 teaspoon of Knorr Zero Salt Bouillon as well as well as the final 1/2 teaspoon of turmeric.
Add the heavy cream, tomato puree and cooked chicken and allow to simmer for 10 minutes, stirring occasionally.
Serve over cooked rice and garnish with cilantro, if desired.