Dry roast the coriander leaves with the stems and make a paste with ginger, garlic, cumin seeds, coriander seeds and fennel seeds. Keep aside.

Heat up the mustard oil till smoking point; keep in mind to let it heat completely otherwise you will have the raw mustard oil taste while eating. Add cardamom seeds, cloves, cinnamon and peppercorns.

Add onions and sugar and let the onions become transparent. Add the herb and spice paste and mix well; let cook for about a minute. Add turmeric and red chilli powder, mix well and add the tomatoes.

Add a little salt and let the tomatoes cook. Add the chicken and mix well; cook for about a minute. Add about a cup of water (or according to the amount of curry required). Cover and let cook for about 20 minutes.

Remove the cover, add the lemon juice, mix well; and serve hot.