Add the chicken, ginger-garlic paste, turmeric powder, salt, and lemon juice to a large mixing bowl. Mix thoroughly so every piece is coated, then cover and marinate for at least 30 minutes to absorb the flavors.

Soak the dried Guntur red chilies in warm water for 15 minutes until softened. Blend them into a smooth paste using a little water, creating the signature spicy base of the dish.

Heat oil in a large kadai and add the sliced onions. Cook until golden brown, then add the ginger-garlic paste and curry leaves. Sauté for a few minutes until fragrant and aromatic.

Stir in the chili paste, red chili powder, coriander powder, cumin powder, and chopped tomatoes. Cook the masala until the tomatoes soften and the oil begins to separate from the mixture.

Add the marinated chicken to the kadai and mix well with the masala. Cover and cook over medium heat, stirring occasionally, until the chicken becomes tender and fully cooked.

Sprinkle garam masala over the chicken and cook for a few more minutes until the masala thickens and coats the chicken beautifully. Garnish with fresh coriander leaves and serve hot.