Place the chicken, ground spices, whole spices, salt, and a bit of water in a deep pot.

Cook covered over a low to medium flame until the chicken is fully cooked.

Alternatively, use a pressure cooker or an instant pot for this step.

Once cooked, boil off any excess liquid until almost dry.

Transfer the chicken pieces to a cutting board.

Using two forks, shred the chicken while it is still hot to save time.

Alternatively, allow the chicken to cool and shred it by hand. Avoid using a processor for this step.

Heat some oil in a deep, wide pan or kadai.

Add the sliced onions and sauté until they are lightly browned.

In another deep pan or kadai, heat oil and add the shredded chicken along with salt, green chilies, red chili powder, and turmeric powder.

Sauté the chicken over medium to high heat until it begins to lightly crisp up.

Add the almost caramelized onions and freshly chopped tomatoes to the chicken.

Continue sautéing until the tomatoes are fully cooked.

Finish with a sprinkle of garam masala, fresh curry leaves, and coriander leaves.

Serve the chicken chili with any Indian flatbread or use it as a filling for sandwiches or wraps.