Heat oil in a wok or a pan. Add sliced chicken.
Cook your chicken until it changes color and turns light brown. Now add ginger and garlic paste and keep cooking for 3-4 more minutes.
Now add all of the spices except for dry roasted cumin-coriander powder. Mix everything and cook for another 2 minutes.
Cut the tomatoes into halves and add them to the karahi.Cover and cook for 10 minutes or until the tomatoes are soft.
After 10 minutes take the lid off and peel the skin off of tomatoes with the help of tongs. It will easily come off.
Break down the tomatoes with the help of a wooden spoon to make the gravy. Cook on medium-high heat for another 10 minutes or until gravy is thick.
Now add dry roasted cumin-coriander powder and mix.
Garnish with sliced ginger and green chilies.