In a large pan, heat the cooking oil or ghee over medium heat.

Add the sliced onions and fry until they turn golden brown.

Stir in the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.

Add the chopped tomatoes and cook until they soften and blend with the onions, forming a smooth mixture.

Sprinkle in the turmeric powder, red chili powder, coriander powder, and cumin seeds. Cook the mixture for 2-3 minutes until the oil begins to separate from the masala.

Add the chicken pieces and mix well to coat them with the masala. Cook the chicken on medium heat for about 5-7 minutes until it turns white.

Lower the heat and stir in the yogurt. Cook for another 5 minutes, stirring continuously to avoid curdling.

Pour in enough water to create a gravy, depending on your desired consistency. Bring the salan to a boil, then reduce the heat and let it simmer.

Cover the pan and let the chicken cook for about 20-25 minutes on low heat until it's fully cooked and tender. Stir occasionally.

Add salt, garam masala powder, black pepper powder, and slit green chilies. Mix well and cook for an additional 5 minutes.

Garnish the Chicken Salan with fresh coriander leaves. Serve hot with naan, roti, or rice.

Enjoy your delicious Chicken Salan!