Cut the boneless beef into bite-size cubes if it is not already prepared.

Place the boneless beef in a mixing bowl and add red chili powder, Kashmiri red chili powder, ground coriander, ground turmeric, garam masala, ground cumin, chaat masala, and salt.

Add ginger garlic paste, yoghurt, juice from half the lemon, fried onions, and coriander leaves to the spiced beef.

Mix the beef thoroughly until it is evenly coated in the yoghurt and spices.

Cover the bowl and marinate the beef for 60 minutes in the refrigerator.

Heat the cooking oil in a heavy pan over medium heat.

Add the cloves, whole black pepper, green cardamom, and black cardamom to the hot oil.

Fry the whole spices for about 30 seconds until they sizzle and become fragrant.

Add all the marinated beef to the pan and stir to combine it with the tempered spices.

Cook the beef covered over medium-low heat for about 30 minutes, stirring occasionally, until the meat becomes tender.

Uncover the pan and cook for 10 to 15 minutes, stirring frequently, until the masala is thick and coats the beef.

Slice the green chilies and finely chop the remaining coriander leaves.

Garnish the bhuna gosht with green chilies and coriander leaves before serving hot.