Heat oil on medium heat in a non-stick saucepan. Once it begins to shimmer, add chopped onions and fry till soft.
Add ginger and garlic paste, and fry for for 2-3 minutes on low to medium heat. Make sure they don’t burn.
Add chicken and cook on medium heat for about 10 minutes.
Add spices and stir for a few seconds.
Add diced tomatoes and cook on high heat till reduced to a pulp.
Add julienned ginger and green chili.
Stir in the yogurt and cook on low heat for about 10 minutes.
Place in serving bowl and garnish with reserve julienned ginger, cilantro and green chilies.