Heat oil in a pan.
Add whole red chilies, cumin, fenugreek seeds, and mustard seeds.
When mustard seeds starts crackling, add grinded onion and fry for 2 minutes.
Add ginger garlic paste, salt, turmeric, and coconut powder along with chicken, fry well.
Pour ½ cup water and add tomato puree and curry leaves.
Cook on low flame for 20 minutes.
Now turn the flame off and add lemon juice, and green chilies.
Serve hot.
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