Place the 900 grams of chicken breast in a single layer on a large plate.
Prick the chicken with a sharp knife, sprinkle 1/4 teaspoon salt and 1 tablespoon lemon juice, then turn the pieces over and repeat.
Rub the salt and lemon juice into the chicken, place in a bowl, and set aside for 1 hour or more, turning occasionally.
Heat 5 tablespoons of vegetable oil in a frying pan over medium-high heat, then add the onion and garlic.
Stir and fry until the onion turns reddish-brown, then remove with a slotted spoon and place in a bowl.
Fry the almonds in the same hot oil until golden-brown, turn off the heat, and save the oil in the pan.
Blend the fried onion, garlic, almonds, ginger, and 5 tablespoons of water in a food processor until smooth.
Empty the paste into a bowl, add 1 1/2 teaspoons garam masala, 1 teaspoon coriander, 1/3 cup yogurt, 3/4 teaspoon cayenne pepper, and 1/2 teaspoon salt, then mix.
Pour the marinade over the chicken, mix well, and prick the chicken pieces again with a sharp knife.
Cover the chicken and refrigerate overnight.
Preheat the oven to 400°F (200°C).
Spread the marinated chicken in a single layer on a shallow baking tray, adding extra marinade on top.
Drizzle half of the leftover oil from frying the onion, garlic, and almonds over the chicken, then bake for 20 minutes.
Turn the chicken pieces over, drizzle the remaining oil, and bake for another 20-25 minutes, basting with juices occasionally.
Serve the Rajasthani Chicken with salad or rice.