. Put oil in a large, wide pan, and set over medium heat. Put in cloves, cinnamon stick and cardamom pots. Sauté until spices start to sizzle then add onions. Sauté onions until they are golden brown in color.
Add dhana jeeru, salt, chilies, garlic, ginger, cayenne, turmeric, lemon juice and methi leaves. Cook for a minute. Put chicken pieces and stir.
Cover lid and lower heat to medium low. Cook, turning pieces occasionally until all the juices released by the chicken disappear and chicken is golden brown in color. Add tomatoes and cook for 3 - 5 minutes.
Take pan off heat. Sprinkle with garam masala and cilantro.