Boil the Chicken with all ingredients. Take care to boil only to 80% tenderness.
Strain the stock. Keep aside.
Gently roast all the ingredients for spice powder on a very low flame. Take off the flame as soon as there is a light aroma. Best method is to take off the pan from the stove just when the whole spices start to get warm.
When the spices cool down, grind into a fine powder.
Heat oil in a vessel and fry the sliced onion. Add Ginger Garlic Paste and Curry leaves. Fry well.
Now add the Chicken pieces and let fry for 7-8 minutes. Add the masala powder, Chilli powder and salt. Keep frying. Add a little water to prevent the masala from getting burnt.
Keep frying on high flame till the Chicken turns golden brown, adding the reserved stock gradually to prevent the chicken from charring.
Sprinkle lime juice and coriander leaves before taking the pan down.