Traditionally, the dish is made with the Desi chickens native to India, which are free-range and generally expensive in comparison to more standard broiler chickens.
Heat the oil in a large pan and fry the whole spices
Once they crackle, add the onions and fry on medium heat until golden brown
Stir in the chicken and cook for a further 5-8 minutes
Add the ginger and garlic paste and coriander, salt, cumin, chilli and turmeric powders, and cook for another 10 minutes with constant stirring until the spices begin to release their flavours
Now add tomato puree and cook for another 5 minutes and add water or stock
Now reduce heat and simmer until the chicken is cooked
Check the seasoning, if required, and sprinkle the roasted garam masala powder and finish with green coriander