Marinate the chicken piece with turmeric powder, ginger garlic paste, salt and 2 tablespoons of lemon juice, mix and keep this in the fridge for 30 minutes.

Heat oil in a deep pan, temper the oil with cumin, cinnamon stick, cloves and 3/4 portion of curry leaves.

Add sliced garlic, onions and cook till they turn golden.
Add green chillies and the marinated chicken, sauté for 2 minutes.

Add coriander powder and crushed pepper, mix well and cook on low flame until the oil gets separated, stir and sprinkle some water if required.

Add 1/4 cup water, once water will start boiling, reduce the heat and cover with the lid. Cook until chicken is done.
Once the chicken is cooked open the lid and cook till the moisture evaporates.

Sprinkle chopped 3/4 th of the coriander leaves and the remaining curry leaves.
Before serving garnish with 1 teaspoon of Lemon Juice and the remaining coriander leaves.
Serve with hot steamed rice.