In a bowl, marinate 500 grams of boneless chicken pieces with 200 grams of yogurt, 1 teaspoon ginger-garlic paste, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste. Mix well and let it rest for 30 minutes.
Heat 3 tablespoons of oil in a pan over medium heat. Add 1 teaspoon cumin seeds and let them splutter.
Add 2 large finely chopped onions and sauté until they turn golden brown.
Add 1 teaspoon ginger-garlic paste and sauté for another 2 minutes.
Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon garam masala. Mix well and cook for 2-3 minutes.
Add the marinated chicken pieces to the pan and cook for 10-12 minutes, stirring occasionally.
Add 1 large chopped tomato and 1/2 cup of water. Mix well, cover the pan, and let it cook for another 15-20 minutes or until the chicken is cooked through and the gravy thickens.
Garnish with chopped coriander leaves and serve hot with roti, naan, or rice.