In a bowl, marinate 500 grams of chicken pieces with 200 grams of yogurt, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, and salt to taste. Mix well and let it rest for 30 minutes.
In a pan, heat 2 tablespoons of oil and add 1 finely chopped onion. Sauté until golden brown.
Add 1 teaspoon ginger-garlic paste and sauté for a minute.
Add the marinated chicken to the pan and cook on medium heat for 10-12 minutes, stirring occasionally.
Add 1/2 cup of water, cover the pan, and let it cook for another 15-20 minutes until the chicken is tender and cooked through.
In a separate pan, heat 1 tablespoon of oil and add 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, and a few curry leaves. Sauté for a minute.
Add this tempering to the cooked chicken and mix well.
Garnish with chopped coriander leaves and serve hot with rice or roti.