Preparation / Directions:
Put the chicken in a mixing bowl and add the lemon juice and salt. Mix thoroughly, cover the bowl and set aside for 15-20 minutes. Put the onion and red chillies with 2-3 tbs of water in a blender or food processor and make a puree.
Heat the oil in a saucepan over a medium heat and fry the red onions until they soften (5-6 minutes). Stir frequently to ensure even cooking. Add the pureed ingredients, ginger and garlic and fry for 4-5 minutes, stirring frequently.
Add the coriander, cumin and turmeric, stir and fry for 30 seconds and add the tomatoes. Stir-fry for 2-3 minutes and add the chicken. Increase to high and stir-fry the chicken for 4-5 minutes, or until it loses its pink colour.
Add the tomato puree, cassia or cinnamon, cardamom and cloves. Stir-fry for 30 seconds and add the water. Bring to the boil, reduce heat to low and cover the pan. Cook for 15-20 minutes stirring occasionally.
Remove the lid and increase heat to medium. Add the mint, fresh chillies and coriander leaves. Stir-fry for 1-2 minutes, remove from the heat and serve.