In a bowl, mix 200 grams of yogurt, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, and salt as per taste. Add 500 grams of chicken pieces to the marinade and mix well. Let it marinate for at least 30 minutes.
In a pan, heat 2 tablespoons of oil. Add 1 teaspoon cumin seeds and let them splutter.
Add 1 finely chopped onion and sauté until golden brown.
Add 1 teaspoon ginger-garlic paste and sauté for 2 minutes.
Add 2 finely chopped tomatoes and cook until they turn soft and mushy.
Add the marinated chicken pieces to the pan and mix well. Cook on medium heat for 10-12 minutes, stirring occasionally.
Add 1 cup of water and bring the mixture to a boil. Lower the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through and the gravy has thickened.
Garnish with chopped coriander leaves and serve hot with roti, naan, or rice.