Add cilantro, green chilies, mint and yogurt to a food processor and pulse until well-mixed
Heat oil in a medium-sized saucepan or skillet. Add crushed garlic and fry on low heat for roughly 30 seconds or until fragrant.
Increase heat to medium. Add diced chicken, salt, crushed ginger and red chili flakes. Sear until no longer pink, roughly 2-5 minutes.
Lower heat and add the yogurt mixture. Stir until chicken is well-coated in the masala.
Once it comes to a 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.
