Add oil to a karahi or deep pan and heat it up over medium flame until it’s hot.

Add the chopped onions and cook for 4 to 5 minutes, stirring occasionally, until they turn golden brown and start to soften.

Add the cumin seeds, garlic paste, and ginger paste to the onions. Sauté everything together for 1 minute until the raw smell disappears and the mixture becomes fragrant.

Add the chopped tomatoes to the pan. Cook them for 4 to 5 minutes, stirring occasionally, until they soften and break down into a thick mixture.

Add the chicken pieces to the tomato-onion base. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is sealed and begins to turn white on the outside.

Add the salt, chilli powder, cumin powder, chilli flakes, and turmeric powder to the chicken. Cook the spices with the chicken for 2 to 3 minutes, allowing the flavours to develop and the masala to coat the chicken well.

Pour in enough water to create a gravy. Cover the karahi with a lid and let it simmer on low to medium heat for about 15 minutes, or until the chicken is fully cooked through and the sauce thickens to your desired consistency.

Add the sliced green chillies, chopped coriander, and julienned ginger. Mix well to combine everything evenly.

The chicken karahi is now ready to serve. Enjoy it hot with naan, roti, or rice.