Heat Vegetable oil in a large casserole dish on a medium-high heat. Cut chicken into sizable pieces and keep aside.

Finely chop onion, and fry in oil until onion is golden in color and slightly clear.

Whilst onion is cooking mix the garlic, ginger, coriander (cilantro), cumin, haldi, and chili powder in a bowl, with a little water to make a paste.

Reduce the heat to a medium-low level, and add curry paste to the onion, cooking until the oil rises to the top.

Immediately add the chicken pieces and fry on a medium heat (the water from the chicken should be enough to prevent burning, however if necessary add a few tablespoons of water). Stir frequently, until outer edges of chicken changes to white color.

Once done with frying add enough boiling water to barely cover all chicken pieces. Ensure the curry is at a boil and then reduce heat and simmer covered for around 45 mins until gravy thickens and the oil once again rises to the top.

Garnish with chopped coriander, and serve with either rice/parathas/naan bread.

Potato also goes great in this recipe, however, do chop potato finely and add when chicken is added.