Heat oil in a large saucepan over medium-low heat.
Add chopped onions, ginger paste, garlic paste, and chopped cilantro/coriander leaves.
Sauté for about 5 minutes until the onions are soft and translucent.
Add the pureed tomato, turmeric powder, chili powder, cumin powder, and coriander powder to the saucepan.
Stir well to combine.
Add the chicken pieces to the saucepan and coat them evenly with the spice mixture.
Pour in half a cup of lukewarm water and season with salt.
Cover the saucepan with a lid and cook the chicken curry on medium-low heat for about 30 minutes, or until the chicken is cooked through and tender.
Garnish with additional chopped cilantro/coriander leaves before serving.