Heat the oil in a large nonstick saucepan over medium-high heat. Add the cumin seeds, onion and garam masala, cook until brown about 5 minutes.
Add the chicken, curry leaves, cinnamon, cardamom, coriander, cumin and salt. Increase the heat and pan roast it until brown, about 5 minutes turning constantly. Reduce the heat to medium low and simmer covered until the chicken is tender, about 5 to 7 minutes. Add water if needed.
Serve hot garnished with fried onions.