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Marinate the Chicken: Remove the skins from the chicken thighs and set aside. Mix the chicken pieces with the yoghurt, salt, garam masala, turmeric, chilli powder, and garlic. Let it rest for five minutes.
Cook the Base: Heat the oil in a pan and add the cumin seeds. Once they sizzle, add the onions and cook for 10–12 minutes until golden.
Simmer the Sauce: Add the tomatoes, cover, and cook for 15 minutes on low heat. Adjust seasoning if needed.
Cook the Chicken: Add the marinated chicken to the pan, mix, and bring to a boil. Cover and cook on medium-low heat for 40–45 minutes until fully cooked.
Prepare the Rice: Rinse the rice thoroughly in cold water to remove excess starch. Boil in a large pan of water for 10–12 minutes (or follow packet instructions), then drain.
Serve: Garnish the curry with chopped coriander and serve with the rice.