In a large bowl, combine the chicken with the salt, red chilli powder, turmeric powder, garlic paste, ginger paste, and cumin powder and set aside.
In a pan heat up the oil on medium heat until hot.
Add the onions and fry until browned.
Add the marinated chicken and cook for 10 minutes.
Add tomatoes then cover and cook for 5 minutes.
Add the coconut milk and water then cover again and cook for 15-20 minutes.
Add coriander to garnish.
Serve warm with homemade naan bread!