In a mixing bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, and a pinch of salt. Let it marinate for 30 minutes.
Heat vegetable oil in a pan over medium heat. Add chopped onions, green chilies, and curry leaves. Sauté until the onions turn translucent.
Add the marinated chicken to the pan. Cook until the chicken pieces turn lightly browned.
Stir in the red chili powder, coriander powder, cumin powder, and garam masala. Cook for a few minutes until the spices are well incorporated.
Add chopped tomatoes and salt. Cook until the tomatoes become soft and the oil starts to separate from the mixture.
Pour in a cup of water, reduce the heat, cover the pan, and simmer for about 15-20 minutes or until the chicken is cooked through. Stir occasionally.
Once the chicken is cooked, check for seasoning and adjust salt and spices if needed.
Garnish with fresh coriander leaves.
Serve hot with steamed rice or naan.
