1 kilo chicken 2 teaspoon ginger paste 2 teaspoon garlic paste salt according to taste 1 teaspoon freshly crushed black pepper ½ teaspoon red chili powder 5-6 tomatoes (medium size) 3-4 whole green chilies 4 tablespoon oil
This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don't have a Wok. Add the chicken in a pot with garlic & ginger and leave on medium heat for the water to dry. When the chicken has softened add everything, including the oil, except green chilies & tomatoes. Increase the heat to dry water if any then add green chilies & tomatoes. Lower the heat and cook covered for 5-10 minutes. Then when the tomatoes have softened, increase the heat and evaporate all the water. The end result should be with very little gravy. Serve with Naan.