In a large pot, add oil and fry onion until translucent.
Next, add the meat and fry until no longer pink, about 6-8 minutes.
Add in ginger garlic paste and mix well.
Next, add in the ground spices including salt and mix for 4-5 minutes.
Mix in the yogurt well and add the chopped tomatoes and mix.
Pour in water and cook covered on low-medium heat for 2 hrs and 15 mins.
At this point, the oil should have separated. Add in the green chilli and the garnishes and let simmer covered on low heat for another 25-30 mins.
Serve hot with fresh tandoori naan.