Add cooking oil to your cooking pot or bowl-shaped pan (karhai), and then add the chicken to it.
Add the ginger-garlic paste and salt.
Let the chicken fry for a bit, and using a spatula, move it around in the pot.
Then, add the sliced tomatoes to the chicken. And, let it cook till the water starts to dry up.
If the water is drying but the chicken still needs more cooking, then add more water.
Let it cook again till very little water is left to dry. But if the chicken has tenderized but excess water is remaining, turn up the heat to quickly dry the water.
Add the coriander leaves, green chillis and ginger, and place the covering lid on the top.
After 5 minutes, when the oil seems to have surfaced, turn off the stove.
Your mazaydaar Chicken Karahi is tayyar!