Heat 1 tbsp of oil in a nonstick karahi or pan and saute the onions on a low flame till golden brown. Add the ginger-garlic paste and tomatoes, mix well. Add all the dry masalas and saute on a low flame till the oil separates.Add the minced chicken and cook on low flame for about 45 minutes. Add mint and coriander leaves, green chillies, and lime juice. Mix well and simmer for 10 minutes. Serve hot with pao (bun).