Add cilantro, green chilies, mint and yogurt to a food processor and pulse until well-mixed
Heat oil over medium-low heat in a medium-sized saucepan or skillet. Add crushed garlic and fry for roughly 30 seconds or until it stops smelling raw.
Add diced chicken, salt, crushed ginger and red chili flakes. Increase heat to medium-high, and sear until no longer pink, roughly 2 to 5 minutes.
Lower heat and stir in the yogurt mixture until the chicken is well-coated in the masala.
Let the masala come to a gentle simmer. Partially cover the saucepan with a lid, and let the hara masala bubble for roughly 10 minutes.
Remove the lid and increase heat to high. Stir continuously to boil out any excess water and until the oil begins to separate from the sauce. Remove from heat, and top with a squeeze of fresh lemon for extra brightness.
