Boil chicken, de-bone, dice and keep stock aside.
Slit the green chilies and soak them in the lemon juice. Keep aside.
Heat about 4-5 tablespoons of oil in a pan and add the fennel, cumin, fenugreek and nigella seeds and let splutter.
Add the onions and saute till brown in colour. Add ginger-garlic paste and turmeric powder and stir for a minute.
Add the chicken and fry on high flame till well browned. On high flame, add curd and fry well.
Once the oil starts to separate, add the tomatoes, chilli powder and roasted cumin powder and cook well.
When you see oil around the edges, add about 1/2 a cup of chicken stock, add salt to taste and cook covered, on simmer for about 15 mins. Stir once in a while.
Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours.
Serve with naan/roti.