1: In a large pan heat up the oil on medium heat until hot.
2: Add the chicken and cook for 10 minutes along with salt until the chicken has changed colour to slight brown.
3: As the chicken is cooking add ginger garlic paste and sauté for a minute.
4: Add half cut tomatoes into the pan then cook for a further 10-15 minutes. Cover using a lid.
5: Open the lid, remove the skin, and mash the cooked tomato using a spatula.
6: Add pepper powder along with sliced green chillies lengthwise and julienne the ginger and cook for another 5 minutes.
7: You can also add 1 tsp of tomato paste to get that extra rich color.
8: Serve immediately and enjoy with buttered naan or a plain chapatti!
