Heat a pan over medium heat and dry roast cumin seeds, coriander seeds, black peppercorns, cloves and cinnamon until they change colour and release a pleasant aroma.

Turn off the heat and transfer the roasted spices to a plate to cool.

Grind the onions, ginger garlic paste, and green chillies in a mixer grinder.

Add the roasted spices to the grinder and grind them into a fine paste, adding water if needed.

Marinate the chicken pieces with the blended paste, 2 tbsp oil, salt, chat masala, paprika powder and lemon juice in a bowl.

Cover the bowl with a cling film or a plate and refrigerate the marinated chicken for at least an hour (preferably 4-5 hours) for the chicken to absorb more flavour.

Brush oil in a heavy-bottomed pan over high heat.

Once the oil is hot, place the marinated chicken in the pan and sear them from both sides for about 3-4 minutes.

Reduce the heat to medium and continue cooking the chicken for 15-20 minutes, flipping it occasionally, until it is cooked through and evenly golden. (To check for doneness, insert a toothpick into the chicken. It should slide in easily without any resistance.)

Garnish with coriander leaves and serve hot.