Marinate the chicken with ginger garlic paste, salt and lemon juice. Keep aside while you slice the onions.
Once the chicken has been marinating for 15-20 minutes, heat ghee in a pan. Add the cinnamon, bayleaf, cloves and peppercorns. In about 30 seconds, your kitchen will fill up with this beautiful aroma from all the spices.
That's when you add the onions and green chillies. There is no need to saute or fry them. Just layer them at the bottom of the pan and layer the chicken on top. Resist the temptation to stir things around too much.
Place a lid and cook for 20-25 minutes. Half way through, turn the chicken once. When the chicken is just about cooked (around the 20 min mark), take off the lid, let all the water evaporate and let it brown in its juices.