Heat the oil in a pan on medium-high flame.
Once the oil is hot and add the cumin, ginger, garlic and chili
Add the onions and sauté till lightly brown.
Reduce the flame to low, add the ground spices- turmeric, chili , garam masala. Sauté for 5-10 seconds and toast the spices along with the onion.
½ teaspoon Chilli Powder, 1 tablespoon Turmeric, 1 tablespoon Garam Masala, 1 tablespoon Ground Coriander
Add the chopped tomatoes with their water next and keep cooking till the tomatos soften and turn mushy.If the mixture is burning, add a splash of water.This should take another 10 minutes.
Whisk the yogurt and add it to the pan. Mix till you can't see white streaks.
Next add in the chicken keema and with your ladle break any clumps and mix well.Do this step quickly before the chicken starts to cook to avoid lumps.
Add water , Cook covered for about 10-15 minutes.
Garnish with Coriander Leaves.