For Chillies:In a pan put ani seed, mustard seed, cumin and kalonji roast and gring.
In ground masala add lemon juice to make thick paste.
Cut green chillies in length wise and fill this masala.
For Chicken:Heat oil in pan fry sliced onion until brown then add ginger garlic paste and fry.
Add tomato, red chilli, turmeric and salt cook well.
Now add chicken cook until tender then add yogurt and green chillies and remaining masala.
Cook on slow flame for about 10 minutes then add julinne ginger and serve.