In a bowl, mix together the chicken, yogurt, ginger-garlic paste, turmeric powder, salt, and Kashmiri red chili powder. Coat the chicken well, cover, and let it marinate for at least 30 minutes (or longer if you have time).

In a deep, heavy-bottomed pan, heat the oil and ghee over medium heat. Once hot, add the bay leaf, dried red chili, cumin seeds, cinnamon stick, cloves, green cardamoms, and black peppercorns. Sauté for about 30 seconds until fragrant.

Next, add the finely chopped onions. Cook them until they turn golden brown, stirring frequently to prevent burning (about 10-12 minutes).

Add 1 tablespoon of ginger-garlic paste to the onions. Stir well and cook for another 2-3 minutes until the raw smell disappears.

Now, add coriander powder, cumin powder, and Kashmiri red chili powder. Mix everything well and let it cook for 1-2 minutes.

Toss in the finely chopped tomatoes along with salt. Cook until the tomatoes become soft and the oil starts to separate from the mixture, about 10 minutes.

Add the marinated chicken to the pan, stirring to mix everything well. Cook for about 5-7 minutes on high heat until the chicken is seared.

Reduce the heat, cover the pan, and let the chicken simmer in its own juices for 20-25 minutes, stirring occasionally. If the mixture looks too dry, you can add a little water.

Once the chicken is cooked and tender, sprinkle garam masala powder, lemon juice, roasted kasuri methi, and slit green chili if using. Stir well and cook for 5 more minutes.

Turn off the heat and garnish with fresh coriander leaves.