Wash the chicken pieces well and drain out the water completely.

Marinate it with lemon juice, ginger paste, garlic paste, turmeric powder, chicken masala and salt for 5 to 6 hours or overnight.

Heat oil in a kadai. Add cumin seeds and asafoetida.

Add green chillies and curry leaves and saute for 30 seconds. Add onions and saute till the onions are translucent. Add 1 tsp coriander leaves and saute for a minute.

Add tomatoes and salt and cook till the tomatoes become soft and mushy. Be careful with the salt as it is already added in the marinated chicken. Add it accordingly.

Add marinated chicken and saute on medium flame for 2 to 3 minutes. Add 1/2 cup water and reduce the heat to low and cover and cook till done.

Add fenugreek leaves and cook without the lid for 5 minutes.