While the dough cups are baking, prepare the filling. Start by chopping the onion, cubing chicken breast into small (½ inch) cubes, mincing ginger and garlic (or use store bought pastes)
Set a heavy bottomed skillet over medium high heat and add olive oil. Once the oil is nice and shiny, add the chopped onions and cook for 5-7 minutes.
Once the onions are almost browned, add ground ginger and garlic and sauté well.
Once the raw smell of ginger garlic is cooked away add the chicken breast cubes
Sauté the mixture for a bit, add garam masala powder and a chili powder. Mix and add the tomato puree.
Add water and cook for 5 minutes. Once the chicken is almost done, add coconut milk and sauté till all the liquid is soaked by the chicken.
Season with salt and pepper. Check for seasoning, add chopped cilantro and lemon juice. Cook for a minute or two and turn the heat off.