Roast all the masalas at low heat in a flat pan till fragrant.
Set aside.Once cool, powder them or pound in a pestle and mortar.
Heat the oil in a pan on medium-high flame.
Once the oil is hot and simmering, add the onion,ginger,garlic and green Chillies.Keep and eye on it and keep sautéing for about 15-20 minutes till the onions loose all water and start to turn brown.
Reduce the flame to low, add the ground spices.Saute for 20 seconds and incorporate in the onions.
Add the chopped tomatoes with their water next and keep cooking till the tomatos soften and turn mushy.If the mixture is burning, add a splash of water.This should take another 10 minutes.
Add yogurt in 3 batches.Mixing well every time you add the yogurt.Cook for about 2 minutes.
Next add in the chicken keema and with your ladle break any clumps and mix well.Do this step quickly before the chicken starts to cook to avoid lumps.
Add water if required, cook the chicken in the spices for about 10-15 minutes till the curry starts to simmer.Once it simmers(bubbles on the surface) cook for another 5 minutes to ensure its done.
Finish with juice of one whole Lemon and Coriander Leaves.