Add oil in kadai. Once hot enough add the onions. Fry until golden brown.

Break the chillies into two and add to onions. Fry on low flame until onions turn darker.

Now add the tomatoes and little salt. Throw in the ginger garlic paste and stir well.

Once the tomatoes soften just mash it all with the laddle to release the juices.

Add the chicken. Stir and fry on high flame for five minutes. Then lower the flame and add garam masala, chilli powder and salt according to taste. (remember we have added salt to tomato)

Add half glass of water, stir, close lid and let it cook. Open lid after ten minutes and continue to cook till it's about eighty percent dry.

Now add the coriander and stir well. Keep on stove until it's completely dry and serve hot. Goes very well with rice and yellow dal or tomato rasam.