Heat 2-3 tbsp oil in a pan
Add all whole spices and mix well. Saute until aromatic
Add in 1 cup finely chopped onion
Saute until Onions are soft and translucent
Add green chilies and ginger garlic paste. Saute until raw aroma disappears
Meanwhile in a bowl, add 1/2 cup whisked yogurt
Add in all spice powders to yogurt
Add in besan/maida and whisk well
Reduce the heat to low and add the yogurt mixture to pan and mix well
Add salt and mix well
Add 1/2 kg cleaned curry cut chicken and mix well
Over high heat, cook for 3-4 minutes
Add water as required for curry and mix well
Cover and cook over low medium heat for 15-20 minutes stirring occasionally
Add in Methi leaves and mix well
Cook uncovered for 10 minutes stirring occasionally
Add lemon juice and mix well. Switch off
Serve hot with Roti or pulao
