Wash the chicken and cut into medium size pieces. Drain the water completely. In a deep saucepan or kadai, heat the butter (1/2). Add sliced onion & green chillies. Shallow fry for 4-5 mins in low flame. Add ginger garlic paste, cloves, black pepper, bay leaf, cinnamon, 1tsp coriander leaves and a pinch of salt. Stir well and cook it for another 1-2 mins. Add the chicken and stir well. Add water & small piece of butter and cover it with a lid. Cook it for another 20-25 mins in medium flame.
Garnish with fresh coriander leaves and lemon juice.