Mark chargha cuts on chicken pieces, keep aside.
Cut 2 onion into slices, heat ¼ cup oil in a wok, add in sliced onion and sauté till golden brown.
Now add 2 tbsp ginger garlic paste and 3 chopped tomatoes. Fry for a few minutes.
Then add 1 tbsp turmeric, 3 tbsp chili powder, 1 tbsp cumin powder and 1 tsp all spice powder. Cook for 1 – 2 minutes.
Now add in chicken and fry well. Also add whipped yogurt and 1 cup water. Cover and cook for 15 – 20 minutes.
Remove lid and fry well on high flame.
Lastly add 3 – 4 chopped green chilies, 2 tbsp lemon juice and coriander leaves. Mix well and serve.