Chop the chicken into bite-sized pieces. Rub with turmeric and salt.
Heat oil in a large frying pan or kadhai. Fry the dry masala ingredients. Take out the spices. Grind them and keep aside till later.
Add the onions, green chillis, curry leaves, ginger, and garlic paste to the oil and fry till onions turn golden brown.
Now add the tomatoes and the ground dry masala. Cook till tomatoes are soft and the oil leaves the tomatoes. Add the chicken. Add salt to taste and fry the chicken for 5 minutes. Cover with a lid, add 1/2 cup water, and cook for 30 minutes till chicken is tender. Serve.