Fry the aromatics

• Heat the oil in a wok and add the cumin seeds.
• Add the chopped onion and fry until golden.
• Stir in the ginger garlic paste and cook until the raw smell disappears.

Brown the chicken

• Add the chicken pieces and fry on high heat until sealed and lightly browned.
• Season with salt, red chilli powder and turmeric.
• Stir well so the spices coat the chicken.

Cook with tomatoes

• Add the chopped tomatoes and green chillies.
• Cover and cook until the tomatoes break down and the oil separates.

Add yogurt and finish

• Lower the heat and stir in the whisked yogurt, crushed coriander seeds and black pepper.
• Cook until the gravy thickens and the chicken is tender.
• Sprinkle the garam masala, fresh coriander and julienned ginger, then serve hot.