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Combine the chicken with lemon juice, salt, coriander powder, cumin powder, turmeric powder, chicken masala, and red chili powder. Allow it to marinate for a while after adding the yogurt.
In a hot pan, heat oil and fry the dry spices, dry red chilies, garlic, onions, and ginger until they turn golden.
Add the tomatoes to the mixture in the pan and cook for 2 minutes, then blend everything into a smooth paste.
In the same pan, heat some oil, add cumin seeds, and then the blended paste. Cook for 2 minutes.
Introduce the marinated chicken to the pan along with some water. Mix everything well and cover to cook on medium heat for 10 minutes.
Once the chicken is cooked through, add curry leaves and sauté on high heat for 2-3 minutes until the oil starts to separate.
Garnish the dish with fresh coriander leaves and serve it hot with roti, naan, or chapati.