Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves, 1 chopped green chili, and 1 tablespoon of fresh ginger. Sauté for about 1 minute.

Add 1 diced onion to the pan and sauté for 3-4 minutes until golden brown.

Stir in 1 teaspoon each of turmeric powder, chili powder, ground cumin, ground coriander, and garam masala. Cook for an additional minute.

Add 2 chopped tomatoes and ½ cup of water, sprinkle with salt, and bring to a boil. Reduce heat, cover, and simmer for 10-15 minutes.

Stir in 1 pound of diced chicken thighs, increase heat slightly, cover, and cook for about 20 minutes until chicken is cooked through.

Squeeze the juice of half a lemon over the dish, stir gently, and garnish with chopped fresh coriander before serving.