In a bowl, marinate 500 grams of boneless chicken pieces with 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, and salt to taste. Set aside for 30 minutes.
Heat 3 tablespoons of oil in a pan over medium heat. Add 1 teaspoon cumin seeds and let them splutter.
Add 1 finely chopped onion and sauté until golden brown.
Add 1 tablespoon ginger paste and 1 tablespoon garlic paste to the pan and sauté for 2 minutes.
Add the marinated chicken pieces to the pan and cook for 10-12 minutes, stirring occasionally.
Add 1/2 cup of tomato puree and cook for another 5 minutes.
Pour in 1 cup of water and bring the mixture to a boil. Lower the heat and let it simmer for 15-20 minutes, or until the chicken is cooked through and the gravy has thickened.
Garnish with chopped coriander leaves and serve hot with roti or rice.