Heat ghee in a pan. Add in whole spices and let them sizzle for 1 min. Add in chicken in the ghee and let them saute for 4 to 5 mins. Add salt and ginger garlic paste. Sauté for another 1 min.

Now add in water and cover the pan with lid. Let it cook on very low heat for at least 10 mins. Once 10 mins is done, add in onions and green chillies. Mix well. Cover again and let it cook on very low heat for 15 mins.

Now let’s temper the yogurt. In a blender, take yogurt with water and blend it for 1 mins till it is creamy. Heat ghee in a sauce pan. Add in shahi jeera and let them sizzle for 30 seconds. Add in the yogurt and let them come to a full boil.

Pour this boiling curd over the chicken and mix well. Let them cook on low heat for 5 to 10 mins.

Finally add in dried mint and cook on very low heat for 5 mins or so.

Serve with any bread.