Marinate the chicken in a large bowl with ginger-garlic paste and mix well. Set aside for half an hour. Pressure cook the chicken with two cups of water for one whistle. Remove and set it aside.
Heat oil in a non-stick pan, add onions and saute till golden brown in color. Add turmeric powder, coriander powder, red chilli powder and chicken masala and cook further for a minute.
Add kasoori methi and tomatoes and cook til the tomatoes gets cooked. Add salt and chicken and mix well till the mixture coats the chicken and cook for five minutes. Add coconut milk and bring it to boil. Cover the pan and cook for more five minutes.
Serve the chicken garnished with coriander leaves.