Heat oil on medium heat in a heavy-bottom pot. Once it begins to shimmer, add chopped onion and fry until soft, about 5 to 7 minutes.
Lower heat, and add crused garlic and ginger. Fry for roughly 30 seconds or until they no longer smell raw.
Increase heat to high, and add chicken and ½ teaspoon of the salt. Fry until no longer pink, about 3 to 5 minutes.
Add red chili powder and turmeric powder, and stir until well-mixed.
Fold in chopped tomatoes, and remainder of the salt. Cook on high heat until the sauce is reduced to a jammy mixture, about 10 minutes.
Stir in half of the fresh ginger and green chili.
Lower heat and stir in the whisked yogurt. Let the chicken simmer on medium-low heat for an additional 10 minutes or until you get the desired consistency.
Place in serving bowl and garnish with remaining fresh ginger and chilies, and cilantro.
