Add all the masalas listed under "For the garam masala" to a food mixer and grind them to a fine powder. This will include the cover and seeds both from the cardamom.

Add yoghurt in a bowl, add the freshly ground garam masala and ginger and garlic. Mix well. Cut chicken in pieces and marinate with the mixture and keep aside for one hour.

Add oil in a pan and add the marinated chicken to the pan. Cook well fro about 5 minutes while turning it continuously so it is cooked from all sides. Add the salt and mix well.

Add a little water (depending on the amount of gravy required), mix well and cover and let it cook on medium heat for about 15 minutes.

Remove the cover. In another small pan, heat a little oil and add the dried red chillies. After about a minute, add the chopped coriander leaves and let it splutter for another minute. Turn off the heat and pour over the chicken. Sprinkle lemon juice over it and serve hot.