Add coriander leaves, mint leaves, green chilli, ginger, garlic, salt and lemon juice to a grinder, add a little water and grind them to a smooth paste. Make little holes in the flat chicken with knife and marinate the chicken in this paste for about 4 hours in fridge.

Preheat the oven for 10 minutes at 200°C and then apply oil to the grill, and keep the marinated chicken on the grill. Cook on 200°C for 15 minutes, checking and turning the chicken, and applying the marinade to either sides, if necessary.

Cook at high for another 5 minutes and take out the grilled chicken and set aside. Sprinkle a little black salt over the surface.

Heat oil in a pan and sauté the onions till they turn transparent. Add ginger and garlic and cook for 2 minutes. Add garam masala, mix and cook for about 5 minutes.

Add the tomatoes and little salt to the pan and let it cook till the tomatoes soften on medium flame. Now add the remaining marinate paste to the pan, mix well, add red chilli powder and let cook for 5 minutes. Add little water if necessary and bring the curry to a boil.

Add the grilled chicken to the curry and mix well with the masala. Sprinkle crushed kasoori methi and serve hot with jeera rice.