Heat vegetable oil and ghee. Add green cardamoms, cinnamon stick, and cloves and saute for 3-4 seconds.
Add chopped onions and fry until they turn golden brown in color (6-8 minutes). Stir frequently while frying.
Now add ginger garlic paste and fry until the onions turn dark brown in color (4-5 minutes), stirring frequently.
Add finely chopped tomatoes and whisked yogurt (dahi) and cook for 2-3 minutes until the tomatoes are mushy. Keep mashing the tomatoes from the back of the ladle while cooking.
Add green chilies, coarsely ground coriander seeds, turmeric powder, Kashmiri red chili powder, black pepper powder, and cumin powder and cook until the oil separates from the sides of the pan (3-4 minutes). Stir continuously while frying.
Add chicken mince (keema) and salt and mix well.
Reduce the heat to low. Cover the pan with a lid and cook for 18-20 minutes until the chicken is cooked well. Stir 2-3 times while cooking. You can add some water if the mince is getting dried.
Finally, add chopped mint leaves, Kasuri methi, green onions, ginger (julienned), lime juice, and garam masala and mix well.
Garnish with chopped cilantro (coriander leaves) and serve hot.