Marinate the Chicken:

In a large bowl, mix the chicken pieces with yogurt, turmeric powder, chili powder, coriander powder, cumin powder, grated ginger, minced garlic, and salt. Allow it to marinate for at least 30 minutes or preferably, refrigerate it for a few hours or overnight.

Cook the Chicken:

Heat oil or ghee in a large, heavy-bottomed pan over medium heat.
Add chopped onions and sauté until golden brown.
Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate from the masala.

Add Marinated Chicken:

Add the marinated chicken to the pan and cook until it's browned on all sides.

Check for Seasoning:

Taste and adjust salt and spice levels according to your preference.
Garnish with fresh chopped cilantro.
Serve the chicken curry hot with steamed rice, naan, or your favorite bread.