Chicken Karahi

Heat oil in a large karahi or wok over high heat. Add the chicken pieces and ginger garlic paste. Fry until the chicken changes color and is lightly browned, about 7-8 minutes.

Add the diced or pureed tomatoes to the karahi. Stir well, cover, and cook on medium heat until the tomatoes soften completely and the oil begins to separate, about 10-12 minutes. Mash the tomatoes with the back of your spoon as they cook.

Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix thoroughly and cook for another 5 minutes, stirring occasionally, until the spices are well incorporated and fragrant.

Add the slit green chilies and a splash of water (about 1/4 cup if needed, or if the mixture is too dry). Reduce heat to low, cover the karahi, and let it simmer for 10-15 minutes, or until the chicken is tender and fully cooked.

Remove the lid, increase heat to medium-high, and cook until any excess water evaporates and the oil clearly separates from the gravy. Stir in the garam masala powder.

Garnish generously with julienned fresh ginger and chopped fresh cilantro. Serve the hot Chicken Karahi immediately with naan, roti, or rice.