Grind the onions, coriander leaves and ginger together into a coarse paste. Add turmeric powder, red chili powder, garam masala and salt to it. In a heavy-based pan heat the dalda or oil and fry this mixture for 5 minutes. Then add the tomatoes and yoghurt to this. Let it get fried until the liquid is absorbed. Add the chicken pieces to it and stir-fry for 5 minutes. Cover and reduce the heat. Let it cook for about 45 minutes to 1 hour or until the chicken is tender. Stir occasionally. After that remove the lid and add grated coconut and lime juice and cook for another 5-10 minutes. Serve hot.