Begin by rinsing the chicken thoroughly under cold water. Place it in a bowl filled with warm salted water and let it soak for about 10 minutes. Discard the water and rinse the chicken again to eliminate any lingering raw odor.

Heat mustard oil and ghee together in a heavy-bottomed pan over medium heat. Once the oil begins to shimmer, add bay leaves, cinnamon stick, green cardamoms, and black cardamom. Sauté for a minute until the whole spices release their fragrance.

Add the chopped onions and cook, stirring often, until they soften and take on a light golden color. Stir in the ginger and garlic pastes and cook for another minute to remove their raw smell.

Add the chicken pieces to the pan and sauté until they turn white on all sides—about 2 to 3 minutes. Sprinkle in the red chilli powder, coriander powder, cumin powder, turmeric, and a pinch of salt. Stir well to coat the chicken evenly with the spices.

Mix in the minced tomatoes and the slit green chillies. Reduce the heat to low, cover the pan, and let it cook for 6 to 7 minutes. Then remove the lid and cook uncovered until the mixture thickens and the chicken takes on a rich, brown hue.

Pour in one cup of water, stir, and cover again. Let the chicken simmer for 2 to 4 minutes, or until it becomes tender and fully cooked through.

Finally, uncover the pan and sprinkle garam masala, kasoori methi powder, and chopped coriander leaves. Turn up the heat and cook until the masala thickens and oil begins to separate at the edges.

Serve hot with roti, steamed rice, or butter naan.