Cut the chicken into strips.
Heat oil and fry seeds.
Add leaves, onions, ginger, garlic, chilly and turmeric powder.
Stir in puree along with the tomatoes.
Moisten with a little water to de-glaze the pan and cook the masala.
Now add the chicken strips. Stir and fry chicken for 5-7 minutes.
Lower heat and continue cooking until tender.
Add coriander and finish with lemon juice.