1. Preheat oven to 425 ºF. Line a baking tray with parchment.

3. Warm remaining 2 tbsp oil in deep skillet over medium high heat. Add cumin seeds, sauté 30 sec. Add garlic, ginger and onions. Sauté, stirring occasionally for about 7-8 min or until onions are softened and lightly browned. Reduce heat to medium, add tomatoes. Stir gently, crushing them into the sauce with the back of your stirring spoon. Add remaining spices and salt. Cook for about 5 min or until tomatoes have thickened slightly. Add yogurt, stirring continuously. Cook 2 min, then add ½ cup water. Mix well, bring contents of skillet to a boil. Add chicken, cook 10 min for flavours to blend. Fold in fresh coriander.