Step 1

Begin by heating the vegetable oil in a large frying pan over medium heat. Sauté the chopped onion and minced garlic for 4-5 minutes until they become tender.

Step 2

Add the chicken to the pan and stir-fry for 5-7 minutes until it turns slightly brown, stirring occasionally.

Step 3

Mix the tomato paste, ground coriander, ground cumin, turmeric, chili powder, paprika, garam masala, and salt in the pan, and stir well to coat the chicken.

Step 4

Cook for 2-3 minutes, adding a splash of water if required to prevent the spices from sticking to the bottom of the pan.

Step 5

Pour the chopped tomatoes into the pan and stir to combine.

Step 6

Reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.

Step 7

Finish off by garnishing the dish with fresh coriander leaves and serve hot with rice or naan bread.