Lightly whisk the yogurt and stir in the ground spices, salt and crushed garlic.
Coat the meat in the marinade, and leave in the fridge for 2 hours or more.
Heat oil in a stockpot on medium-low heat. Sauté the onion for about 7-10 minutes till it softens.
Raise heat to medium-high and add the marinated meat. Fry till brown, about 5 minutes.
Add the tomatoes, give it a quick stir and add 1 ½ cup water. Bring to boil and cover with tight fitting lid.
Dial heat to low, and let it cook for 2 hours while stirring occasionally. Add more water as necessary.
Once the meat is tender, it’s ready to serve. Garnish will finely chopped cilantro and green chilies.