Dry roast the cumin seeds and dried chillies in a frying pan. Then grind into a powder using a mortar and pestle.
Combine with the chilli powder and garam masala. Then add lemon juice, salt and pepper to make a paste.
Pound the garlic, ginger and fresh chillies together.
In a large frying pan or casserole pot, heat the oil and fry the chicken and onions together. When the chicken is half cooked add the paste and the garlic, ginger and chilli mixture together; fry for one more minute. Add the chopped tomatoes, lower the heat and simmer until cooked through and thickened.
Serve with the freshly chopped coriander and rice.