To the pan kept on medium flame, pour coconut oil
Once the oil is hot, put the mustard seeds, let it splutter
Put curry leaves
Put in the chopped onions and stir well
Once it has changed its color, drop the ginger garlic paste
Stir until well sauteed
Put the chopped green chilies
Once sauteed, drop the powders: chilli powder, Kashmiri chili powder, turmeric powder, coriander powder, Garam masala, and Salt
Stir everything until the raw smell of the masalas fade
Then put the chopped tomatoes
Stir until the tomatoes turn mushy
Add warm water to prevent the gravy from burning
Once the gravy starts boiling, drop the cooked chicken into the gravy
Stir and combine everything well
If you need extra heat, put two green chilies too
Add curry leaves and stir everything well
Close and cook for 5mts on low flame