Marinade 1kg boneless chicken thigh pieces with 2tbs crushed ginger, 2tbs crushed garlic, 1tsp Salt, 1tsp crushed red peppers, 1tsp black pepper powder, 1/4tsp turmeric powder, 1tsp coriander powder, 1/4tsp cumin powder, 1/4tsp garam masala. Mix well and set aside for 30 minutes.

In a pot, add some cooking oil and 1 medium sliced onion, fry it till it changes the color, put some water in it to soften it. Once the water is evaporated, add 500g chopped tomatoes in it and cook it till the water evaporates. Set Aside.

In a separate pot, heat oil and on high flame, fry chicken for 7-8 minutes, lower the flame and put the lid on, cook it till the chicken is tender. Once the chicken is tender, if there is any water left, evaporate it on high flame.

Add onion and tomato mixture in it and put the lid on and cook for 5 minutes on low flame.

You can add the yogurt and green chillies now or before you serve, while heating it again, add 2 tbs or less yogurt in it and give it a dum of 5 minutes.

Add coriander leaves and 1/4 tsp garam masala at the end.