Melt the butter on medium heat and sauté the cumin seeds, black mustard seeds, dried red chiles, and fresh curry leaves for 1 minute or until the black mustard seeds begin to pop.
Add the diced onions and sweat until translucent, approx. 5 minutes.
Next, add the ginger garlic paste, and Roma tomatoes, and cook for approx. 3 minutes on medium heat.
Reduce the heat to low and add the turmeric, red chili powder, garam masala and curry powder. Stir to a paste consistency while cooking, approx. 2 minutes.
Next, add the chicken cubes and salt. Cook for 6-8 minutes on medium-high heat or until the chicken is half-cooked.
Finally, reduce the heat to low medium, add the crushed tomatoes, tomato base, water, and the chopped cilantro. Cover and cook on medium heat for 15-20 minutes.
Remove the cover and take off heat.
When cooled down, transfer to serving dishes and enjoy!