Heat oil in a large saucepan, and add 1 tsp cumin. When it changes color add 1 cup chopped onion and fry until soft and lightly golden.
Add 1 tbsp ginger & garlic paste, chopped tomato, chopped green chilies, and chicken pieces. Fry on high heat for 1 minute. Then reduce heat and add all the spice powders – 2 tsp chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala powder and salt.
Cover and cook on low heat for 5 to 10 minutes. If needed add a few drops of water.
Now add chopped cabbage, carrots, and capsicum along with 1/2 tsp black pepper powder. Cook for 2 minutes and add 4 cups of water and 1 tbsp lemon juice. Also, check the salt.
When the water starts to boil, reduce heat and add roasted vermicelli and stir well. Before closing the lid add chopped coriander leaves.
Cover and cook for 5 to 7 minutes or until all water has evaporated and vermicelli is cooked.
Switch off the flame and slowly lift up the vermicelli with the ladle, so that the trapped steam comes out. Stir gently and loosen up all the sides and bottom part of the vermicelli.
Cover the vermicelli and let it sit for 5 to 10 more minutes before serving.