Take a large wok, add oil into it and heat it.
Into it add sliced onions and saute them for few minutes.
Add slit green chillies, salt as per taste, mix and saute well for few minutes.
Cook and keep sauteing the onions until they turn golden color.
Add ginger garlic paste and saute the paste until raw smell disappears.
Add the boneless chicken keema into the wok.
Roast the keema for few minutes until keema changes its color.
Keep stirring in between while roasting.
Add turmeric powder, red chilli powder, mix well and cook the keema for few minutes until oil leaves the sides.
Add the chopped tomatoes, mix well and cook until tomatoes get soft, pulpy and they should get completely mixed with the keema curry.
Add water and cook the keema on medium to low flame until it gets soft and tenderized and keep stirring in between.
Add kali mirch powder, garam masala powder, chopped coriander leaves, mix well.
Cook the chicken keema for about 10-15 minutes and also make sure no water remains.
If there is any water remaining, cook it for few more minutes by keeping the lid uncovered on low flame.
Add some lemon extract and mix.
Switch off the flame.
Serve hot with roti, chapathi or paratha.