Marinate your chicken with lemon herb marinade: oil, salt, pepper, lemon juice, lemon rind, coriander leaves, and ginger and garlic paste. Put in an airtight container or a Ziploc bag and let sit in the chiller for at least 3 hours.

Seal your oven tray with an aluminium foil and arrange your chicken pieces, grill till golden on top the flip to get the golden color on the other side in a preheated oven, DO NOT WASTE THE JUICES.

In a pan, heat oil and add cumin seeds. Toss for 30 seconds. Add minced onion, garlic and ginger and cook for 4-6 minutes or until the onion becomes fragrant. Stir in the tomatoes and curry powder to form a thick paste.

Season with salt and pepper and pour in the coconut milk. Stir and cover with a lid. Let cook on a medium flame for 15 to 20 minutes. Garnish with dhania.

Place the shredded greens in a sauce pan and blanch them for 5 minutes. drain the water.

Add in your boiled mchicha and let cook for another 5 minutes. Turn off the flame and add in your seasoning and the coconut milk

Serve