In a medium pot over medium-high heat, add 2 tablespoons of coconut oil until shimmering. Finely chop 1 yellow onion, then sauté for 10-15 minutes stirring every few minutes. You want the onion to be golden brown and caramelised but not burnt.
Thoroughly wash 1 tablespoon of fresh ginger under cool, running, drinkable water. Peel the skin with the back of a spoon, then finely chop. Crush 4 cloves of garlic. Add the ginger and garlic and sauté until fragrant, about 1 minute.
Add 1 tablespoon of tomato paste, ½ teaspoon of ground turmeric, 2 teaspoons of ground cumin, and 1 teaspoon of ground coriander and mix well into a dry paste.
Cut 1 pound of boneless skin-on chicken thighs into 1-inch cubes. Add to pot along with ½ cup of pasteurized plain whole milk Greek yogurt, season with kosher salt and freshly ground black pepper. Sauté for 5 minutes until the meat is sealed and no longer pink on the outside.
Add ¼ cup of water, cover and bring to a boil. Lower heat to a simmer and cook with the lid on for 10 minutes. Remove the lid and cook for another 5 minutes stirring occasionally to thicken the gravy. You can add more water at this point if necessary. Check the seasoning, adding more salt if you like.
Thoroughly wash 1 tablespoon of fresh cilantro under cool, running, drinkable water. Chop and garnish. Eat up, Mama!