1. Heat oil in a large skillet or Dutch oven over medium heat.
2. Add the onions and sauté until soft and translucent.
3. Add the ginger and garlic paste and sauté for another minute.
4. Add the chicken pieces to the skillet and cook until browned on all sides.
5. Add the chopped tomatoes, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the tomatoes are softened.
6. Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
7. Add the garam masala powder and stir to combine.
8. Garnish with chopped fresh  coriander leaves and serve hot with rice or naan bread.

Enjoy your delicious homemade Indian Chicken Curry! 

Instructions:

1. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the chicken to the pot and pour enough water or chicken broth to cover the chicken. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Add the sliced carrots and celery to the pot, along with any herbs or spices you're using. Season with salt and pepper to taste.
4. Let the soup simmer for 1-2 hours, until the chicken is fully cooked and the vegetables are tender.
5. Once the soup is done, remove chicken from the pot and crumble the meat using two forks. Discard the bones and skin.
6. Return the shredded chicken to the pot and stir to combine.
7. Taste the soup and adjust the seasoning as needed.
8. Serve hot and enjoy!