Begin by heating the vegetable oil in your karahi or a wide, deep pan over medium-high heat.

Add the cumin seeds and allow them to sizzle for a few seconds, releasing their aromatic flavor.

Toss in the finely chopped onions and sauté them until they turn translucent and slightly brown, filling your kitchen with an enticing aroma.

Stir in the ginger and garlic paste and sauté for a couple of minutes until the raw smell dissipates.

Add the chicken pieces to the pan and sear them until they turn white. The sizzling sound of the chicken meeting the hot pan is music to any cook's ears.

Stir in the red chili powder, turmeric powder, coriander powder, and salt. Cook for a few minutes, stirring continuously, as the spices envelop the chicken.

Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the masala. Covering the pan and simmering for a while may be necessary to cook the tomatoes thoroughly.

Once the tomatoes are well-cooked, add the green chilies and garam masala. Continue to cook for a few more minutes, letting the spices meld with the tender chicken.

Stir and cook the chicken until it's fully cooked, and the oil separates from the gravy. This process may take 20-25 minutes, but the flavors are worth the wait.

Finally, garnish your Chicken Karahi with fresh coriander leaves and julienned ginger, adding a burst of color and freshness to your dish.

Serve your piping hot Chicken Karahi with naan, roti, or rice, and revel in the South Asian culinary experience that you've created in your own kitchen.