Marinate the Chicken: Combine all the ingredients listed under Marinade and add the cubed 'chicken'. Mix well, cover and set aside for at least 15 minutes.
Make Masala Powder: Dry roast the ingredients under Masala powder until aromatic and peanuts turn lightly brown. Cool a little and grind to a powder.
Make Curry: Heat 2tbsp oil in a saute pan, add onions and cook until lightly browned around the edges. Add ginger+garlic paste and cook for another minute.
Next add the tomato puree and the ground powder. Cover and cook until oil starts to separate, about 4-5 minutes.
Add the marinated 'chicken' along with the leftover marinade. Cover and cook until 'chicken' is cooked through and tender, about 8-10 minutes.
Add coconut milk and salt. Bring the mixture to a slow simmer and simmer for 3-5 minutes.
Garnish with chopped cilantro and serve with steamed rice.