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Mince chicken coarsely or use pre-minced chicken. Mix chopped onion with a pinch of salt, rest for 2–3 mins, then squeeze out all water. In a bowl, combine chicken, onion, green chilli, ginger, garlic, mint, coriander, lemon juice, all the spices, salt, and ghee. Add 1 egg if desired. Mix and knead for 3–4 mins until it binds.
(Optional: For smokiness, place hot charcoal in a small bowl in the mix, pour ghee over it, cover for 3 mins, then discard.)
Form small balls (30-35g each). Fry in medium-hot oil until golden brown. Don't fully cook — they'll finish in the gravy. Set aside.
Heat oil + ghee in a kadhai. Add whole spices, then onions. Sauté on high until golden. Add ginger-garlic-green chilli paste and cook until deeper golden.
Lower heat, add powdered spices with a splash of hot water. Cook 2-3 mins. Stir in whisked curd, then add tomato puree and salt. Cook uncovered 25-30 mins on medium-high until oil separates, stirring occasionally and adding water if it thickens too much.
Add fried koftas, green chillies, and julienned ginger. Adjust gravy with hot water if needed. Simmer 3-4 mins. Finish with cream, kasuri methi, garam masala, and fresh coriander.