Coat the chicken pieces with the lemon juice , zest and a 1/2 teaspoon of salt . Allow them to marinade overnight .
In a pan , fry the cumin seeds and ginger for one or two minutes .
Stir in the onions , turmeric powder and Coriander powder .
Add the slit green chilli and saute .
Pour in one cup of water to the pan and add the Chicken .
Allow the curry to boil and then turn down the heat .
Add the dry kasturi methi leaves and cover the pan .
Allow it to sit over low heat for half an hour until the chicken is thoroughly cooked .
Remove from the heat and serve with Butter Masala Rice .
