Once you clean your chicken up, marinate it with 1 tsp salt, 1 tsp cumin, 1 tsp pepper, 1/2 turmeric. Boil on medium with 1/2 cup of water. Set aside the chicken pieces and save the chicken stock.

Prepare the slurry that will make the base of the sauce. In a blender, mix together 2 tbsp yoghurt, 1/2 of the chicken stock, 1/2 chopped tomato, the green chilies, and 1/2 cup milk.

Fry the chicken in coconut oil. Place aside.

On a pan with 2 tbsp of the fried chicken oil, toss in the onions. When they've caramelized, add in the ginger garlic paste. Next, mix in the slurry and stir well. Add the remaining chicken stock if needed. The current sauce will taste very spicy. Once you add the ketchup, it will balance it out.

After adding the ketchup, allow the sauce to bubble before adding the fried chicken pieces. Place the stove on low and allow it to simmer for 20 mins, without a lid. Garnish with coriander.