Dry roast the coriander seeds and cumin seeds in a pan until darker and aromatic, pulse a few times to coarsely grind. Mix in remaining Karhai Masala ingredients
Add the chopped ginger, garlic and green chillies to the oil, cook for 30 seconds and add the chicken pieces, salt and pepper.
Saute until ALL the pieces have changed color i.e. no longer look raw
Add a splash of water and cook on medium heat stirring often and when the chicken is almost done (test by breaking a piece) add the Karhai Masala, Lemon Juice and Julienne Ginger (if using) and stir fry for another minute.
Turn off the stove.
Cover the dish and heat a piece of coal on the stove top till you can see parts of it changing color. Put a piece of foil in your wok, place the coal on top, add a splash of oil and as soon as smoke billows from it shut the dish for at least five minutes
Top with chopped cilantro and serve immediately with your flatbread of choice
The trick to a dry boneless chicken dish, or any drier chicken dish is to cook until its just tender. However, if you go over then add a generous splash of water and simmer until it is tender once again.