Preparation:

1. Clean and cut the chicken into even pieces.
2. In a bowl, lightly marinate the chicken with salt, turmeric, and lemon juice for 10–15 minutes.
3. Finely slice the onions and mince the garlic and ginger.

Building the Base:

1. In a large pan, heat the oil over medium heat.
2. Add the sliced onions and sauté until soft and translucent, about 5–7 minutes.
3. Stir in the garlic and ginger, cooking for an additional 2 minutes until fragrant.
4. Sprinkle in the cumin, coriander, and chili powder if using; stir well to combine and let the spices toast for about 1 minute.

Cooking the Chicken:

1. Add the marinated chicken pieces to the pan and cook until they are lightly browned on all sides.
2. Mix in the chopped tomatoes and allow them to soften for 3–4 minutes.
3. Pour in the coconut milk or stir in the yogurt, then bring the mixture to a gentle simmer.

Simmering:

1. Cover the pan and let the curry simmer on low heat for 20–25 minutes, stirring occasionally to prevent sticking.
2. Once the chicken is fully cooked and tender, stir in the garam masala and adjust the salt and pepper to taste.

Finishing Touches:

1. Remove the pan from heat and let the curry rest for a few minutes.
2. Garnish with freshly chopped cilantro before serving.