Heat oil in a non-stick wok, add black cardamoms, mace, bay leaves, green cardamoms, cloves, cinnamon, black peppercorns and cumin seeds and sauté till fragrant.
Add onion and sauté for 3-4 minutes till light brown. Add ginger paste and garlic paste and sauté for 1-2 minutes.
Roughly chop tomatoes, grind into a purée and add to the wok and sauté for 4-5 minutes.
Add coriander powder, red chilli powder, turmeric powder, crushed black peppercorns, cumin powder, garam masala powder and salt and sauté for 3-4 minutes.
Add 5 cups water and chicken pieces and mix well.
Add lemon rind, lemon juice, vermicelli and coriander leaves and mix well. Cook for 6-8 minutes or till the gravy thickens and chicken gets completely cooked.
Transfer into a serving bowl, sprinkle some chilli flakes and garam masala powder and serve hot.