Marinate chicken with ginger-garlic paste and salt. Rub well and keep the chicken aside.
For masala---In a small pan, heat 2 tbsp olive oil. Add chironji, sesame seeds, and magaz seeds. Give a quick stir.
Add curry leaves, chopped coriander leaves, and green chilies. Stir well till curry leaves are crisp. Cool, add 2 tbsp fried onions (kept aside while making gravy), and grind to a smooth puree with little stock/water.
For gravy---In another wide pan, add oil and heat it up.
Add curry leaves and coriander leaves. Stir.
Add onions and cook till they are caramelized. Set aside 2 tbsp fried onions (use this to make above mentioned masala).
Add remaining ginger-garlic paste to the onions and saute well.
Add turmeric powder, red chilli powder, coriander powder, and cumin powder.
Add chicken pieces as well as the ground paste to onion mixture and mix well.
Cover pan with lid and let chicken change color. Keep stirring intermittently to avoid charring.
Add stock and salt to taste. Cover and cook till chicken is done.
Add coconut milk and adjust the seasoning to taste. Stir and simmer for another 5 minutes.
Finally add garam masala powder and give a quick whisk. Cover pan with lid and simmer for another 5-10 minutes.
Note: Omit coconut milk if spicy gravy is required.
