In the same saucepan, when empty, add some more cooking oil, and sauté the cumin seeds.
Next, add the curry leaves and sliced onions, and sauté until soft.
To this, add the chopped tomatoes and green chilies, mix well, and put the lid on the pan. Allow the mixture to cook until the tomatoes are completely soft.
Next, add the masala needed: turmeric powder, red chili powder, and coriander powder. If you like making your own Indian spices, you can dry roast coriander seeds and red chilies on a medium to high flame; once fragrant, allow to cool down then grind to a fine powder.
Mix the spices well and cook till the oil separates from the masala powder and the raw smell has gone.
At this point, add the chicken pieces and mix them well with the gravy. Put a lid on the pan and allow this to cook on a low flame for 10 minutes, allowing the meat to release some water.
Add the paste that was prepared at the beginning, and the garam masala powder, to the saucepan and mix well.
Add enough water to cover the chicken pieces, mix well, and allow this to cook for a further 15 minutes, or until the meat is fully cooked and you achieve the desired consistency.
Garnish with fresh coriander leaves [if liked] and serve hot with chapattis, rice, naan bread, or any other favorite dish.