Divide the chicken pieces into portions, the breast into four to six pieces each according to size, the thighs into two pieces. Remove the skin. Roughly chop one half of the onions, cut the other half in half lengthwise and slice them diagonally into very narrow half rings.
Grind the chopped onions, ginger and garlic in a hand blender until a paste forms.
In a large saucepan or deep skillet, heat the oil over medium heat. Add the onion rings to the hot oil form and stir until they turn a deep reddish-brown color. Lift out the onions with a slotted spoon and squeeze them to retain as much oil as possible. Set the onions aside on a plate.
Remove the saucepan or skillet from the stove and carefully pour in the paste from the hand mixer so it doesn’t splatter. Return the saucepan to the plate repeatedly. Stir thepaste for 3 to 4 minutes until it is brown. Add the ground coriander, cumin, cayenne, and turmeric and stir once. Add 1 tablespoon yogurt and stir through for 1/2 minute until combined with the sauce. Proceed in the same manner with the remaining yogurt. Add the chicken pieces and stir for a minute.
Pour in water and add the tomatoes and salt. Stir everything and bring to a boil. Cover and simmer gently over low heat for twenty minutes. Add the garam masala and fried onions.
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