Add the chopped onion and cook until golden brown, about 8-10 minutes. Stir in the minced garlic, grated ginger, and green chilies, cooking for an additional 2-3 minutes.
Add the coriander powder, turmeric powder, garam masala, and red chili powder. Stir well to combine and cook for another minute to toast the spices.
Add the chicken pieces to the skillet, stirring to coat them in the spice mixture. Cook for about 5-7 minutes until the chicken is browned on all sides.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Season with salt to taste. If desired, garnish with fresh cilantro before serving.
Notes
For a creamier sauce, stir in 1/2 cup of coconut milk during the last 10 minutes of cooking.
Serve with basmati rice or naan bread for a complete meal.
Adjust the number of green chilies and red chili powder based on your heat preference.