Grind the green chillies to a smooth paste.
Marinate chicken with the ginger- garlic paste, green chilli paste, turmeric powder, salt and lemon juice.
Keep aside for at least 30 minutes.
Heat oil in a pan.
Add the curry leaves followed by cumin seeds.
When they start to crackle, add the chopped onions and saute till golden in colour.
Add the coriander powder and crushed pepper.
Stir for a minute.
Add the marinated chicken and stir well on high heat for a minute.
If you want to make a gravy, add 1/2 cup water, cover and cook till done.
Garnish with chopped coriander leaves.
Serve hot with rice or roti.