Dry roast cumin, coriander and pepper in a pan and ground them into powder. Set aside.
Heat oil in a wok and fry chicken pieces for 2 minutes on high heat until colour changes.
Mix in onion paste, ginger garlic paste, green chilli paste and grounded spices. Fry for 5 minutes until onion water is dried.
Add yogurt, mix and cover the lid. Cook on medium heat for 10-15 minutes until chicken is tender.
Next, add cream and cook for 1 more minute.
Remove seeds of chilies and cut into two halves lengthwise. Mix half of chillies in karahi.
Garnish with shredded ginger and remaining chili halves.
Video
Notes
Wok: Try to cook karahi in a wok (karahi) but if you don’t have one then you can cook in a large pot or pan that allows a lot of searing and stir-frying surfaces.
Bone-in chicken: The bones release the fats that enhance the flavor of karahi. So stick to the bone-in chicken.
Whole Spices: You can alway keep a bottle of pre-roasted and grounded cumin and coriander seed to lift some of the extra work at the last moment.
Onion paste: Simply ground onion in a processor until it is a paste.
Cream and Yogurt: If you are looking for non-dairy options, you can add coconut cream, cashew paste, nut cream, and nut milk. But the taste will change a little bit.
Ginger garlic paste: This is simply ginger and garlic grounded together in equal quantity by weight.
Add ginger to individual servings as per taste or skip it.
To reheat the chicken, add a little milk if gravy is dry.