In a non-stick handi pour ghee and onion puree. Add a small pinch of salt and cardamom powder to it .
Stir and lower the flame. Keep cooking on a slow flame until it turns golden in colour.
Now add ginger and garlic paste and mix well. Cook till it's raw smell goes off .
Now add tomato puree, all spices, mint leaves and red chilli paste.
Again mix well and keep cooking on slow flame until the masala gets completely cooked and leaves the sides of the handi , i.e ghee seperates from the masala
Now add the chicken pieces to the masala and stir gently . Cover with lid and let it cook for 10-15 minutes on low flame
The chicken would leave it's juice and dilute the gravy a little. Now add chicken stock and let it cook for another 10 minutes.
Add coriander leaves and serve once the chicken is cooked.
Adjust the consistency of gravy as per your taste.
