Wash the chicken thoroughly with turmeric, salt, and lemon.

Marinate the washed chicken with 1 tsp salt, 1 tsp chili powder, 1 tsp pepper

On a pan, heat 3 tsbp oil on medium. Once oil is hot, throw in 1/2 tsp cumin seeds. While the seeds release their smell, throw in the 4 cardamom, 4 cloves, and 1 cinnamon stick.

When smell is strong, add the 5 slit green chilies. Stir until there is a strong aroma.

Add onions and increase to high heat. When they're transparent add the garlic paste. Once it's all frying, bring the flame to a medium.

Add 3 tsp kasmiri chili powder, 3 tsp coriander powder. When it's nicely frying, add the chicken pieces on low heat and keep it covered for 10 minutes.

Add the tomato purée on low flame. Add 1 cup water and 1 tsp salt. Leave chicken on medium heat (covered) to cook for 10-15 minutes.

Add 2 tbsp yoghurt (whisked) into the curry. If you have fried onions, add them as well. Mix thoroughly and keep on slightly lower heat than medium for another 20 minutes.

Sprinkle some coriander leaves for garnish.