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In a bowl combine the ghee, yogurt, garlic, ginger, tomato puree, the spices, crispy fried onions, mint, and coriander. This is your marinade
Place the chicken pieces (slit them before hand), grated onion and potatoes (cut them small first) in the bowl. Add over a large pinch of salt and pepper. Then mix the marinade into the chicken and potatoes. Once done, you can set this aside in the fridge to marinade, ideally for at least 2 hours or overnight
Pre-heat the oven to gas mark 6 (200°C). Remove the bowl at least 30 minutes from the fridge before you're ready to cook them. Add the chicken and potatoes to a baking tray. Cover the tray with foil, then place it in the oven for 30 minutes
Once done, remove the foil and use a basting brush to brush the juice over the chicken. Give the potatoes a toss and shimmy the tray a few times
Place the tray back in the oven for a further 30 minutes with the foil off. After the 30 minutes, remove it and give it a final shake and brush the juices over the top of the chicken pieces once more. Then place it back in the oven for a final 10-15 minutes
Remove the tray from the oven and sprinkle over some fresh coriander and a squeeze of lemon juice. Allow the chicken to rest for a few minutes. Serve over some white rice