In a pan, add oil and heat it up.
Add cumin seeds and red whole pepper and let it pop for a few seconds.
Now add chopped onion and fry until it gets a light pink color.
Now add coriander seeds and salt to fry onion.
Add ginger-garlic paste.
Saute on high medium heat.
Now add chicken and cook on high heat until chicken changes color.
Season with red chili, turmeric, and coriander powder.
Add yogurt and tomatoes. Make sure to peel tomato skin.
Cook until it converts into a form of gravy.
Now add 100 ml of water.
Cover and cook for 25 minutes on low/medium heat.
After 25 minutes, add garam masala powder and coconut milk.
Cook and cover for the next 10 minutes.
Now the ‘chicken stew’ is ready to serve!
Garnish with fresh coriander.