Begin by rinsing the chicken pieces under cold water, then patting them dry with paper towels. Season generously with salt and pepper.

In a large, heavy-bottomed pot, heat vegetable oil over medium heat until shimmering.

Add the chopped onions and sauté for about 5-7 minutes until soft and translucent.

Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.

Mix in the chopped red chilies, ground coriander, ground cumin, paprika, and thyme. Cook for 1-2 minutes.

Carefully add the seasoned chicken pieces to the pot and brown for about 5-10 minutes.

Stir in the crushed tomatoes and tomato paste, ensuring all chicken pieces are coated.

Pour in enough chicken broth to cover the chicken by about an inch, bringing it to a gentle boil.

Reduce heat, cover, and let the stew simmer for 30-40 minutes until chicken is tender.

Adjust seasoning by adding more salt and pepper as needed.

Before serving, sprinkle fresh parsley or cilantro over the top and enjoy with rice or bread.