Marinate the chicken pieces in lemon juice and herbs for 5 hrs.
Heat oil in a pan.
Deep fry the chiken breasts, until almost cooked. Keep them aside.
Heat up the same oil.
Add cloves, green cardamom, large cardamom and saute for 10 secs.
Add onions and stir fry for 2 mins.
Add ginger and garlic paste and cook for another 2 mins.
Add garam masala, chicken powder, chilly powder, salt, coriander powder, turmeric powder and black pepper.
Cook for about 2 more mins.
Add tomato puree and cook, stirring continuously.
When the oil starts to clear, add the chicken pieces and stir fry for 2 mins.
Add 1 cup of water.
Cover and allow it to cook for 4 mins..
Add the ground kasoori methi.
Cover and cook for another 2 mins.
:- If you want more gravy, you may add a little more water and let it cook for 2 mins or until boiled.
:- Serve hot with plain white rice.