Saute onions in oil/ghee on medium heat till golden brown.
Add ginger garlic paste and fry till oil separates.
Add chicken and fry till light golden on the outside.
Add mint chutney and fry for 1 minute.
Add tomatoes and let them soften then mix in all the spices and salt.
Let the chicken fully cook by covering the pan with a lid and cooking on low heat about 8-10 minutes. The tomatoes will turn into a thick gravy, so uncover the pan and add a little water as needed to continue cooking the chicken.
Once the chicken is cooked and most of the water has evaporated, finish it off by garnishing with cilantro and green chillies. Can be served with basmati rice or naan bread.
You can substitute the meat in this curry with meatballs for a kebab Karahi, or any plant-based meat alternatives. If substituting the meat portion, follow the correct cooking guidelines for the meat accordingly.