This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you dont have a Wok.
Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.
When that is done add 3 glasses of water, cover and leave to tenderize.
If you're using chicken you dont have to add water and can move on the the next step.
When the meat has softened add everything, including the oil, except green chilies & tomatos.
Increase the heat to dry water if any then add green chilis & tomatoes.
Lower the heat and cook covered for
5-10 minutes. Then when the tomatos
have softened, increase the heat and
evaporate all the water. The end result
should be with very little gravy.
Serve with Naan.