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kevinpaskins
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Heat oil in a pan and add the chopped onions. Fry until golden brown.
Add the grated ginger, minced garlic and chopped green chili. Sauté for a minute.
Add the chopped tomatoes and all the spice powders - coriander, cumin, turmeric, red chili and garam masala. Season with salt.
Stir and let the tomatoes cook down until they become pulpy and the oil starts to separate.
Add the chicken pieces and mix well to coat them in the spices.
Pour in enough water to just about cover the chicken. Bring to a boil.
Reduce heat to low, cover and simmer for 20-25 minutes until the chicken is cooked through and tender.
Garnish with chopped coriander leaves and serve hot with rotis or rice.