Get your ingredients ready.
Marinate the chicken with lemon juice, ginger & garlic paste, garam masala, Kashmiri red chilli powder and salt.
Leave it in the refrigerator for an hour at the least. 2 hours is better.
For the dhaba style chicken curry, heat ghee in a heavy-bottomed pot.
Once the ghee is hot, add crushed cloves, black peppercorns, cinnamon, black cardamom and dry red chillies and let them crackle till you can smell their fragrance.
Add minced onions and fry until slightly brown.
Add finely chopped ginger and garlic and fry until onions are dark brown.
Now add the chicken along with the marinade and cook on high heat for five (5) minutes.
Next, add tomatoes and cook for another five (5) minutes on high heat.
Add a cup of water for a lean or half a cup for a thick curry and bring it to a boil.
Simmer the flame and, add coriander powder, turmeric powder, Kashmiri red chilli powder and salt to taste and cover and cook until chicken is done.
Add garam masala powder and kasoori methi and cook for another minute.
Serve dhaba style chicken curry hot with jeera rice.