Heat the vegetable oil in a large tawa or heavy-bottomed pan over medium heat.

Add the finely chopped onion and sauté until golden brown.

Stir in the ginger-garlic paste and green chilli. Cook for 1-2 minutes until fragrant.

Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.

Mix in the ground coriander, ground cumin, turmeric powder, red chilli powder, and salt. Cook for another 2-3 minutes, stirring continuously.

Add the chicken pieces and cook until they are sealed and coated with the spices.

Lower the heat and cook the chicken for 15-20 minutes, or until fully cooked, stirring occasionally.

Sprinkle the garam masala over the chicken and mix well. Cook for another 2 minutes.

Stir in the lemon juice and chopped fresh coriander leaves. Mix well and remove from heat.