Rinse the chicken pieces under cold water and pat them dry with paper towels. Season generously with salt and pepper.

In a large pot or Dutch oven, heat vegetable oil over medium heat until shimmering. This step is crucial for developing deep flavors.

Add the chopped onions to the hot oil and sauté until soft and translucent, about 5-7 minutes.

Stir in the minced garlic and ginger, and cook 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 until aromatic.

Add the seasoned chicken pieces into the pot and brown all sides for about 5-10 minutes.

Stir in the crushed tomatoes and tomato paste, mixing until chicken is well-coated. Cook for about 4-5 minutes.

Pour in chicken broth to cover the chicken completely. Bring the mixture to a boil.

Once boiling, reduce heat to low, cover the pot, and let it simmer for 30-40 minutes.

Taste the stew and adjust the seasoning with additional salt and pepper as necessary.

Before serving, garnish your stew with fresh parsley or cilantro for added brightness.