In a large, heavy-bottomed pan, heat vegetable oil over medium heat. Once shimmery, add the aromatics and sauté for about 1 minute.

Add finely chopped onions and cook until golden brown for about 3-4 minutes, stirring frequently.

Stir in spices and toast for 1 minute, stirring continuously to release their fragrant oils.

Pour in chopped tomatoes and water, season with salt and let simmer on low heat for about 10 minutes until tomatoes break down.

Add diced chicken thighs and cook for about 20 minutes over medium heat, stirring occasionally until fully cooked.

Stir in lemon juice and garnish with fresh coriander leaves. Serve hot with rice or roti.