Sauté the aromatics:
Heat oil in a large pan over medium heat. Add chopped onions and cook for 6–8 minutes until soft and golden. Stir in garlic and ginger and cook for 1–2 minutes until fragrant.

Add the spices:
Add cumin, coriander, paprika, chilli powder, turmeric, and garam masala. Stir for 30 seconds to toast the spices.

Cook the chicken:
Add chicken pieces and season with salt and pepper. Cook for 5–7 minutes, stirring to coat in the spices, until the chicken is lightly browned.

Build the curry:
Stir in tomato paste and chopped tomatoes. Bring to a simmer and cook for 15–20 minutes until the chicken is tender and the sauce has thickened. If using, stir in the yoghurt or coconut milk in the last 5 minutes for a creamier texture.

Garnish and serve:
Sprinkle with chopped coriander and serve hot with basmati rice, roti, or naan.