1 teaspoon ginger-garlic paste (or ½ teaspoon minced garlic + ½ teaspoon minced ginger)
½ cup chopped fresh cilantro
¼ cup chopped fresh mint
2 cups riced cauliflower
FOR THE CHICKEN: Heat a large deep skillet over medium-high heat; add the ghee. Once the ghee is melted, add the chicken and cook, breaking it up with a wooden spoon, until chicken is cooked through, about 5 minutes.
Add the salt, garam masala, turmeric, coriander, and cumin and stir to combine. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Transfer the chicken to a bowl; set aside.