Heat a heavy bottom pan on medium-high heat. Add oil to it, and let it heat. Then add ghee and let it heat. Add the bay leaf and cumin seeds.
Add chopped onions. Sauté for about 10 minutes until the onions are golden.
Add ginger and garlic, and sauté for another minute.
Add tomatoes, spices, and stir well. Cover and cook for 2-3 minutes until the tomatoes soften. Then remove the lid and stir the onion tomato masala. Oil should be leaving the sides of the pan.
Add chicken and cook for 3-4 minutes until the chicken pieces are all white on the outside.
Cover and cook the chicken on low heat for 10 minutes. Stir a few times in between. Then remove the lid. Add methi leaves and mix them until they wilt. Cook on medium heat for 5-7 minutes.
Change the heat to low, then add the yogurt. Cook on low heat for around 3 minutes while stirring continuously.
Add garam masala and lime juice. Taste and adjust salt. Mix everything together and cook for another 2-3 minutes.