• Heat the oil in a kadhai or deep pan. Add onions, green chilies, ginger and garlic to the oil and sauté till the onions turn golden brown. Add the turmeric powder, red chili powder and the Garam Masala to this and stir well.
• Add tomatoes and let it cook well on medium heat till the oil rises above it. Now add the chicken pieces. Add just a little bit of water so that it doesn't stick to the bottom of the pan. Remember that chicken will give out water when it cooks, so you don’t want too much water in the curry. Just about a 1/4 cup will do.
• Add salt and keep stirring in between till chicken is cooked well and you have a thick sauce of the tomatoes, onions and the spices.
• Garnish with cilantro and serve hot with chapatis or rice.

Dry roast all the ingredients except the ginger powder on a griddle till you get an aroma of the spices. Make sure that they don’t get burnt. Grind them to a fine powder in a spice grinder/coffee grinder. Add the ginger powder. Store in an air-tight spice jar.