Soak chicken pieces in water with a teaspoon of turmeric for 15 minutes. Drain the water and set aside the chicken.

Take out the seeds from Kashmiri chillies, setting them aside for later. Soak the chillies in hot water until they soften, then blend them into a smooth paste.

Toast green cardamom, black peppercorns, cumin seeds, fennel seeds, cloves and cinnamon on medium heat until aromatic. Grind the toasted spices and set aside.

Heat oil in a wok over medium-high heat.

Add curry leaves, sliced onions, ginger and garlic. Saute until onions are softened and pinkish.

Add the chicken to the wok and stir until it changes colour.

Stir in turmeric powder, red chilli powder, and the ground Kashmiri chilli paste. Mix well.

Sprinkle in salt and ground spice powder. Combine everything, cover the wok, and let the chicken cook over medium heat for around 20 minutes until it's tender, and the oil begins to separate. To prevent the gravy from sticking or burning, you can add a small amount of water if needed.

Add the reserved Kashmiri chilli seeds and lemon juice. Cook for an additional 2-3 minutes.

Adjust seasoning, garnish with fresh coriander leaves, and serve hot with roti, naan, or rice.

Enjoy!