Clean and wash 500 gms of chicken and put it in a bowl. Add a pinch of salt, ¼ tsp of turmeric / haldi powder, ¼ tsp of red chilly powder and juice of ½ lemon. Mix well and marinate for 30-45 minutes.
To be ground : Grind to a fine paste 2 medium sized onions, 2-3 green chillies, 3-4 red kashmiri chilly, 1 inch piece of ginger (Chopped), 8-10 garlic (Skinned and chopped), 1 tsp of pepper, 1 inch piece of cinnamon, 1 cup of coriander leaves, 8-10 pudina leaves. Do not add more water. The paste should be thick and fine in texture.
Heat ¼ cup oil in non stick kadai, when hot add a few curry leaves and the chicken pieces (Pieces only) and fry till brown on both the sides.
Add in the remaining masala, salt to taste and mix well. Cover and cook on minimum heat till done. Keep checking the masala so that it does not get burnt, if too dry add some water if necessary.
Serve with Roti / Chapatti / Naan / Kulcha / Pulav or any accompaniment of your choice.