Heat oil in a pan and fry chicken cubes in it until chicken changes its color on high flame don't over fry otherwise the chicken will get dry. Remove chicken from oil and keep aside.

In the same oil add onion and fry until it start changes its color to light golden don't fry until brown but just little golden. Add ginger garlic paste and fry for 1 minute

Add tomato paste cook on medium flame and add salt, red chilli, haldi cook until everything is well combined for 2-3 minutes.

Add yogurt and stir for a little until the moisture of yogurt is dry and oil starts appearing on top if you think the gravy is dry add 1/2 cup of water and let it simmer. So tomatoes and onions are soft like paste and gravy is not lumpy.

Add desiccated coconut and chicken in the gravy. Add cumin seeds crushed,green chillies,and cream and cook for 2-3 minutes until the oil appears and everything is well combined in the gravy.

Garnish with green coriander and serve with naan or paratha.

If you like more gravy add 1 cup of chicken stock in it before adding cream and then it goes very well even with plain rice.