Lightly season the skinless chicken pieces with salt, rub the salt into the meat and put aside.
On medium heat, heat the oil in a large deep pan. Add the sliced onions and fry until golden brown.
Add the sliced tomatoes, mix well and cook for 1 - 2 minutes.
Add the cinnamon stick, cardamoms, peppercorns, cumin seeds, ginger, garlic, gram masala, chilli powder and salt and stir fry for 3 - 5 minutes.
Next add the chicken pieces, mixing the chicken into the spices and cook the chicken for 10 minutes and occasional stir.
Add the yogurt and ¼ cup water and mix well.
Lower the heat and cover with a lid. Cook for about 15 - 20 minutes or until the chicken is cooked through. Stir several times during cooking to prevent the mixture from sticking to the bottom of the pot. Add a little water if the sauce is looking a bit dry and sticking to the bottom of the pot. Remove from the heat.
Stir in the lemon juice, coriander leaves and green chillies. Adjust the seasoning if necessary.
Serve with basmati rice and or naan bread.