Marinate the chicken with salt, 1/4 tsp turmeric powder, 1 tsp red chilli powder, oil and lemon juice for 20 mins.

Dry roast coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon stick, star anise and cardamoms. Stir constantly on low flame for 4 mins. Add poppy seeds and continue to roast for a min. Turn off flame. Cool the mixture completely and grind to fine powder. Keep it aside

Heat oil in a pan, once hot, add the chopped onions, slit green chilies and curry leaves and saute for 8 mins on low to medium flame.

Add ginger garlic paste and saute for 5 mins.

Add the chicken pieces and cook on high flame for 5 mins, mixing constantly so that it does not burn.

Reduce flame to low. Add the ground masala powder, and salt and mix well. Place lid and cook for 10-12 mins on a low medium flame.

Add 1-1.5 cups water, bring to a boil. Reduce flame to low and simmer till the chicken turns soft and it reaches gravy consistency.

Add chopped coriander leaves and mix. Turn off flame, remove to a serving bowl and serve hot