Coat the chicken pieces with the lemon juice and salt to taste. Allow them to marinade overnight.
In a non stick pan, heat oil and fry the cumin seeds and ginger for one to two minutes.
Now add the onion and stir well add coriander powder and turmeric powder fry well.
Add the chilli paste and the juice of the half lemon and saute.
Now add the Chicken pieces and one cup of water allow the curry to boil and then turn down the heat.
Add the dry kasturi methi leaves and cover the lid.
Allow it to sit over low heat for 10 minutes or until the chicken is thoroughly cooked.
Remove from heat and serve with Butter Masala Rice.
Enjoyyyyyyyyy.
