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In your pan, fry onion till brown in ghee then puree with yogurt and set aside.
In the same pan, fry whole spices for 10 seconds, then add the green chutney paste and sauté till the oil separates about 5-6 mins.
Next add the fried onion and onion+yogurt puree on low heat initially to prevent yogurt from curdling. Sauté till the oil separates then add salt, turmeric and red chili and mix well. Add a touch of water if needed.
Next add the cumin, coriander and black pepper and sauté well before adding tomato paste. Add water to allow the masala to cook and the oil to separate.
Then add boiled chickpeas with its water (soaked overnight and pressure cooked for exactly 30 mins). Simmer on low heat for at least 30 mins till the masala gets a bit reduced. You can also mash down some chickpeas to thicken the masala.
Add a squeeze of lime and garnish with cilantro.