Wash the chicken. Heat 1 cup of water in a large frying pan with the chicken, chopped onion, 1 tablespoon of the ginger garlic paste, the turmeric, and 1 teaspoon of kosher salt. Simmer until the chicken is tender.
Set everything aside in a medium bowl. Heat the oil over medium heat, add the garam masala, the remaining ½ tablespoon of ginger garlic paste, chopped cilantro, finely cut tomato, and red chilli powder to taste. Sauté until oil oozes out of tomato.
Next add the finely ground coconut mixture, sautéing for 4-5 minutes. Add the yogurt. Return the chicken to the pan. Mix well together and check the salt and chilli powder.
Allow the entire curry to simmer until thick enough to coat the back of a spoon, about 10 minutes. Garnish with cilantro and serve either with naan or rice.