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Using sharp knife, cut the chicken thighs into strips. Add to a bowl and add the garlic, salt and lemon juice. Let sit while you chop the vegetables and make the tawa masala.
Dry roast all the spices listed for 4-5 minutes on a griddle. Transfer to small bowl and let cool a bit.
Meanwhile halve the onion and thinly slice into half moons. Halve the tomato and slice into half moons. Half the green chilies lengthwise. Julinne the ginger.
Set the tawa on a medium high stove to heat. Add roasted spices to spice grinder and grind to a powder.
Add oil to the tawa. Once smoky add the onions, tomatoes, ginger, green chilies and tomato puree at once. Saute for 2-3 minutes until a dark shade.
Add the marinated chicken. Sprinkle the tawa masala and salt. Mix to combine. Once mixed, spread the chicken in a single layer on the tawa and let cook for 4 minutes.
Flip and let the chicken cook on other side for 2 minutes. Then saute around till you see the chicken getting a bit charred.
Add the ketchup(if using) and butter. Fry for 3-4 minutes more untill you see the chicken getting a bit charred.
Switch off the stove and add lemon juice. Plate the chicken, garnish with cilantro and serve.