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Heat olive oil in a pan. Add finely chopped onions and cook on medium heat, stirring occasionally, until they turn golden brown.
Add ginger paste, garlic paste, tomato puree, and chopped green chillies to the pan. Stir and cook for 3-4 minutes.
Add chopped tomatoes to the pan. Mix well and cook for 3-4 minutes until the tomatoes have softened.
Add salt, chilli powder, turmeric powder, and garam masala. Stir to combine and cook the spices for 2-3 minutes until fragrant.
Add the chicken pieces to the pan and mix thoroughly to coat them with the masala. Cook for 4-5 minutes, stirring to sear the chicken on all sides.
Pour in 500ml of water and stir everything together. Bring the curry to a boil.
Cover the pan with a lid and let the curry cook for 30 minutes on medium heat, allowing the chicken to become tender and the gravy to thicken.
Uncover the pan, sprinkle fresh chopped coriander over the curry, and give it a final stir. Serve hot.
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