In a mixing bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, and a pinch of salt. Allow them to marinate for 30 minutes.

Heat the vegetable oil in a pan over medium heat. Add diced onions, green chilies, and curry leaves. Sauté until the onions become translucent.

Add the marinated chicken into the pan. Cook until the chicken pieces acquire a light brown hue.

Add the red chili powder, coriander powder, cumin powder, and garam masala. Cook for a few minutes until the spices blend thoroughly.

Add chopped tomatoes and a pinch of salt. Continue cooking until the tomatoes soften, and the oil begins to separate from the mixture.

Pour in a cup of water, lower the heat, cover the pan, and simmer for approximately 15-20 minutes or until the chicken is fully cooked. Stir occasionally.

After the chicken is cooked, taste for seasoning and adjust salt and spices if necessary.

Garnish with fresh coriander leaves.

Serve with steamed rice or naan.