Marinade: Add to the chicken, 1 tsp GG paste, half of the chilli powder, salt to taste (maybe 1 tsp), a pinch of turmeric and squeeze in the lemon juice, mix well.
Marinate it for atleast 2 hours for the best results, if in a hurry 30 mins is enough.
Cut the onion in half, finely dice one half. Roughly dice the other half and the two tomatoes.
Slit the chillies vertically (or chop them for a spicy gravy). Finely chop a few coriander leaves for garnish.
Steps
In a saucepan, add about 1 tbsp oil and the roughly chopped onions and tomatoes. Cook them on medium heat until they are soft and mushy. Transfer them to a bowl and blend them until smooth. Keep aside the puree.
To the same saucepan on medium heat, add more oil (½ - 1 tbsp). Once the oil is hot, add the finely chopped onion, slit chillies and cook until they turn translucent.
Add 1 tsp GG paste and cook until the raw smell is gone. Then take it off the heat, add turmeric powder, remaining chilli powder, coriander powder and garam masala. Put it back on the heat and toast it for 1 - 2 mins.
Add the blended puree and cook until the puree cookes through.
Add the marinated chicken, salt it, cover it and let it cook on medium heat for 15 - 20 mins. Keep an eye on the saucepan, the chicken will release a lot of water, so turn up the heat if there's too much water, once the water reduces, lower the heat. Stir occasionally.
Once the chicken is cooked, reduce the remaining gravy to a dry consistency.
Now add water as required for Semi-Dry or Gravy, stir on medium heat for 4-5 mins.
Garnish with the chopped coriander leaves and serve
