In a bowl, marinate the chicken pieces with a pinch of salt, turmeric powder, and a little oil. Let it sit for at least 15-20 minutes while you prepare the other ingredients.

Heat the vegetable oil or ghee in a large pan over medium heat. Add the cumin seeds and let them splutter.

Add the chopped onions and sauté until they turn golden brown.

Add the minced garlic, grated ginger, and green chilies. Sauté for another couple of minutes until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and pulpy.

Once the tomatoes are cooked, add the coriander powder, paprika or Kashmiri red chili powder, garam masala, ground black pepper, and salt to taste. Mix well and cook for a couple of minutes until the spices are fragrant.

Add the marinated chicken pieces to the pan and coat them well with the masala mixture.

Cover the pan and let the chicken cook over low to medium heat for about 15-20 minutes, stirring occasionally, until it is cooked through and tender. If the mixture becomes too dry, you can add a splash of water.

Once the chicken is cooked, check for seasoning and adjust if needed. Garnish with fresh coriander leaves.

Serve hot with rice, naan bread, or roti.