1 - Heat the olive oil in a large skillet over medium-high heat.

2 - Cook and stir the onions in the hot oil until translucent, about 5 minutes.

3 - Add the ginger-garlic paste and continue cooking another 5 minutes.

4 - Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes.

5 - Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.

6 - Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes.

7 - Sprinkle the cilantro over the mixture and continue simmering another 10 minutes.

8 - Serve hot.