Add the julienned onions, chicken pieces, all the masala powders and salt into a glass bowl and mix well with fingers

Keep aside for 15 mins

Heat a pan. Add oil, curry leaves, ginger, garlic to the hot oil.

Stir and add the contents of the bowl into the pan. Stir well again and close the pan using a lid. Make sure the flame is on simmer.

After 10 mins when the chicken starts oozing water, add the chopped tomatoes. stir again and close the lid

Keep stirring at regular intervals. Let the chicken cook slowly on a low flame for about an hour. The chicken Cooks in it's own juices and from the water given out by the onions

Serve hot with rice or roti or bread