In a bowl, mix 200 grams of yogurt, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, 1/2 tablespoon of turmeric powder, 1/2 tablespoon of garam masala, and salt to taste. Marinate 1 kg of chicken pieces in this mixture for at least 2 hours.
In a pan, heat 4 tablespoons of oil and add 2 finely chopped onions. Sauté until golden brown.
Add the marinated chicken to the pan and cook on medium heat for 10-12 minutes, stirring occasionally.
Add 1 cup of tomato puree and 1/2 cup of water to the pan. Mix well and cook for another 15-20 minutes, or until the chicken is cooked through and the gravy thickens.
In a separate pan, heat 2 tablespoons of ghee and add 1/2 tablespoon of cumin seeds, 2-3 cloves, 2-3 green cardamoms, and 1-inch cinnamon stick. Sauté for a minute.
Add the whole spices to the chicken and mix well. Cook for another 2-3 minutes.
Garnish with chopped coriander leaves and serve hot with naan or rice.