Heat oil on medium heat in a non-stick saucepan. Once it begins to shimmer, add chopped onions and fry until soft.
Lower heat, and add crused ginger and garlic paste. Fry for roughly 2 minutes, taking care to not burn them.
Increase heat to high, and add chicken and ½ teaspoon of the salt. Fry on medium heat for about 10 minutes.
Add red chili powder and turmeric powder, and stir for a few seconds until fragrant.
Add diced tomatoes, and remainder of the salt. Cook on high heat until the sauce is reduced to a jammy mixture.
Add julienned ginger and green chili.
Lower heat, stir in the yogurt, and let the chicken cook for an additional 10 minutes.
Place in serving bowl and garnish with julienned ginger, cilantro and green chilies.