Grate one onion and mix in a bowl with ginger, garlic and green chilli. Add salt, turmeric powder, cumin powder, coriander powder, garam masala and lemon juice. Mix well and marinate chicken in this mixture for 2 hours.

Soak the dry fruits: cashewnuts, almonds, walnuts and raisins into warm water while the chicken is marinating. Raisins give the curry a mild sweet taste and can be eliminated if you don't like your curry to be sweet (that's what I did).

Cut spring onions in fine rounds. Heat oil in a pan and add the spring onions. Fry them over medium flame until they turn brown and crispy. Transfer them to a bowl (without the oil) and keep aside.

In the same pan, add the whole spices: peppercorns, cardamom seeds, cloves, bay leaves, cinnamon and dried red chilli. Let the spices fry until they become fragrant.

Slice the other onion and add to the pan. Sauté till they become transparent. Slice the soaked dry fruits very finely (or make a paste). Let the raisins whole if using them. Add the dry fruits after onions are done. Mix well and cook for about 2 minutes.

Add the chopped tomatoes and mix well. Add little salt and red chilli powder. Mix well and let the tomatoes soften. Then add a little water (about 1/2 cup) to the pan and bring it to a boil.

Now add the marinated chicken to the pan and mix well. Let it cook for about a minute. Now add the yoghurt and mix well. Cover and let cook for about 15 minutes.

Remove cover and let it cook on open flame for another 5 minutes. Add the browned spring onions and mix well. Turn off the heat after a minute, garnish with cream (if you want the curry to be rich) and serve with rice/roti/paratha.