Heat 2 tbsp oil in large cooking pot on medium heat. The pot needs a tight lid for later on.
Add the onion and cook until the begins to soften.
Reduce heat to medium and cook, stirring occasionally, until tender, 3 to 4 minutes more.
Add the garlic and the chili, mix well and cook for about a minute.
Add the garam masala, ginger, paprika, coriander and ½ tsp salt and cook for about 2 minutes. Make sure you stir well.
Add tomato puree and cook 2 minutes.
Use the ½ tsp each salt and pepper to season the chicken and add to the pot cooking both sides. Should take about 5 minutes or so. Cook until no longer pink. .
Pour the chicken broth into the pan and simmer gently with the lid on.
Cook for about 8 1- 10 minutes to make sure the chicken is cooked.