Heat vegetable oil in a large pan over medium heat.

Add the chopped onions and cook until they turn golden brown.

Add the minced garlic, grated ginger, and chopped green chillies. Cook for another 2 minutes.

Add the ground coriander, ground cumin, garam masala, turmeric powder, and red chilli powder. Stir well and cook for a minute until fragrant.

Add the boneless chicken thighs to the pan. Cook until they are lightly browned on all sides.

Pour in the tomato passata and water. Season with salt according to taste.

Cover the pan and let the chicken simmer for about 20 minutes, or until it’s cooked through and the sauce has thickened.

Garnish with freshly chopped coriander before serving.