Step 1

Heat up your oil in a karahi dish, wok, cast iron skillet or any pan suitable for stirfrying, keeping the flame on high for the entire duration

Step 2

Add the chicken in. Fry this, stirring constantly until the chicken begins to take on a golden colour in some places

Step 3

Add in the minced ginger and garlic. Give this a fry alongside the chicken, again stirring constantly and ensuring nothing burns. Continue to fry this until the raw smell of the ginger and garlic begins to fade

Step 4

Add all the chopped tomatoes and spices. Stir in and allow this all to cook on high, stirring to ensure nothing catches at the bottom of the pan

Step 5

Continue to cook this mix for about 20 minutes. The oil will separate, the tomatoes will thicken and begin to coat the chicken, and you will see holes begin to bubble in the gravy. The chicken should be cooked through at this point

Step 6

Add the coriander and green chillis, stir in, turn the heat down to a low flame and allow everything to simmer together for 5 minutes without putting the lid on

Step 7

Serve with the matchstick-cut ginger and additional coriander/green chilli if desired