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Start by adding ghee to your pot and once it melts, add in all the whole spices listed above and let them sizzle for 30-40 seconds.
Add in the ginger and garlic paste and stir for 2 mins.
Add in the chicken and cook until it's no longer pink on all sides and has released some of its liquid.
Whisk the yoghurt and add that in along with the green chillies and again mix really well.
Once everything has combined, you should notice that the sauce has a very thin consistency.
Put the lid on and turn the heat down and let it cook for 10 mins or until the chickens cooked through.
Remove the lid and if it's too thick or stuck to the bottom then add a splash of water and mix it through until you get your desired consistency.
Finish with black pepper and coriander aannndd enjoy!