In a large skillet, heat the ghee over medium heat. Add in the mustard seeds, curry leaves, and cumin seeds cooking for 1 to 2 minutes until they begin to crackle.
Next, add the turmeric, chili powder, and coriander, stir and cook for 1 minute.
Add the onions and saute, stirring regularly, for 2 minutes.
Next, add the ginger-garlic paste and stir to combine, cooking for another 1 minute.
To the skillet, add the carrots, bell peppers, green chiles, and tomatoes. Stir fry for 2 to 3 minutes until just softening.
Add the chicken pieces to the skillet, and mix to combine with other ingredients. Cook for 5 to 6 minutes, stirring regularly until the chicken is mostly cooked through.
To the chicken, add a small amount of water or broth to create a gravy. Add more or less until you get the desired consistency. Simmer for 2 to 3 minutes.
Add in the lemon juice, salt, and black pepper and mix to combine.
Serve hot with rice and naan or roti along with freshly chopped coriander.