In a pan, heat up oil and add ginger and garlic paste. Stir for 10-15 seconds.

Next, add in chicken and stir until almost no longer pink.

Add salt and mix.

Next, make a chutney paste with cilantro (dhaniya), mint leaves and green chilli. I use a mortar and pestle but you can do this in a blender.

Add some water to thin out the chutney and add to the chicken.

Stir for a couple seconds and allow the chutney to coat the chicken.

Next, place the tomato halves flesh-side down into the Karahi, making sure to immerse them as much as possible in the liquid.

Cover and let it cook for 5-10 minutes on medium heat until the tomato skin becomes wrinkly and can be peeled off easily. Remove the skin with a pair of tongs.

Next, mush down the tomatoes with the help of your spatula and add all the spices: cumin, coriander powder, red chilli powder and black pepper. Stir well for a couple seconds and let it cook covered for 25-30 minutes on medium heat.

After half an hour, raise the flame to high and stir. This technique is called "bhoon" where you will allow the water to evaporate by stirring the Karahi on medium to high heat. This will take about 5 mins or so just until the oil separates from the curry.

Once the oil has separated, turn the flame to the lowest setting and add yogurt.

Be sure to beat the yogurt to prevent it from curdling. The Karahi will curdle a bit as soon as you add the yogurt but that will go away within 8-10 minutes of simmering it on low heat.

Garnish with green chilli and julienned ginger. Serve hot with naan.