Grind coriander leaves with lemon juice and salt. Add yogurt and blend till smooth thick puree is formed.
Marinate chicken with 1 tbsp oil, ginger-garlic paste, green chili chutney, black pepper powder and salt to taste. Marinate in refrigerator for at least 30 minutes or overnight.
Heat oil in large wok. Add chicken and stir fry to coat well with oil.
Add coriander powder, meat masala, and amchur powder.
Cover with lid and let chicken cook on low heat till almost done, stirring at intervals.
Turn flame high and let the water reduce till almost dry.
Pour the coriander-yogurt puree and mix well with the chicken. Cook uncovered till oil separates.
Serve with any roti or turn it into a wrap by shredding the meat off the bones.
