Step 1

Dry roast cumin, coriander and pepper in a pan and ground them into powder. Set aside.

Step 2

Heat oil in a wok and fry chicken pieces for 2 minutes on high heat until colour changes.

Step 3

Mix in onion paste, ginger garlic paste, green chilli paste and grounded spices. Fry for 5 minutes until onion water is dried.

Step 4

Add yogurt, mix and cover the lid. Cook on medium heat for 10-15 minutes until chicken is tender.

Step 5

Next, add cream and cook for 1 more minute.

Step 6

Remove seeds of chilies and cut into two halves lengthwise. Mix half of chillies in karahi.

Step 7

Garnish with shredded ginger and remaining chili halves.