Trim excess fat and skin from the chicken thigh, cut into bite-sized pieces, and marinate with yogurt and salt. Cover and refrigerate for 30 minutes to 1 hour.

Chop the onion finely, and grate the ginger and garlic.

Heat vegetable oil in a pot over medium heat. Add the onion and sauté lightly. Add 2 tbsp of water, cover, and steam for 2–3 minutes until translucent. Remove the lid and cook until water evaporates and onions are fully translucent.

Add grated garlic, ginger, and tomato puree to the pot. Stir until well combined.

Add the spices and mix well. Add the marinated chicken along with the yogurt marinade, then pour in water. Bring to a boil, cover, and simmer over medium-low heat for 10–12 minutes. Adjust seasoning with salt.