In a bowl, combine the chicken pieces with half the turmeric, half the salt, and the yogurt. Set aside to marinate for 20 minutes while you prep the other ingredients.

Heat the cooking oil in a heavy-bottomed pan over medium heat. Add the sliced onions and cook, stirring frequently, for 15 to 20 minutes until they turn a deep golden-brown color.

Stir in the ginger paste and garlic paste, cooking for 1 minute until the raw aroma disappears. Add the chopped tomatoes, Kashmiri red chili powder, coriander powder, cumin powder, and remaining turmeric. Cook, stirring and mashing the tomatoes, until the oil begins to separate from the masala paste.

Add the marinated chicken pieces to the pan along with the remaining salt. Turn the heat to medium-high and sear the chicken in the spice paste for 5 to 7 minutes until the meat turns opaque on the outside.

Cover the pan, reduce the heat to medium-low, and let the chicken cook in its own juices for 20 minutes, stirring occasionally. Remove the lid and cook for another 5 minutes over medium heat until the sauce thickens into a clingy coating and the chicken reaches an internal temperature of 74°C / 165°F at the thickest piece.

Sprinkle the garam masala and fresh chopped coriander leaves over the top. Stir well, turn off the heat, and let it rest for 5 minutes before serving.