INGREDIENTS
½ cup neutral oil canola/sunflower/vegetable
1 teaspoon crushed garlic
2 pounds (~1 kg) whole chicken cut in small parts
2 teaspoon salt or to taste
1 medium yellow onion thinly sliced in half rings
2 teaspoon crushed ginger
1 teaspoon cumin powder
2 teaspoon coriander powder
1 tablespoon black pepper
½ cup full-fat yogurt
⅛ teaspoon garam masala powder for garnish (optional)
1- inch ginger julienned for garnish (optional)
2 bird's eye chiles thinly sliced for garnish (optional)

INSTRUCTIONS
Heat oil in a wok or karahi and add crushed garlic. Fry on low heat for 30 seconds or until fragrant.
Increase heat to high, and add chicken and salt. Sear until no longer pink.
Add crushed ginger, sliced onion and ½ cup of water. Bring to boil, then lower to simmer. Cook uncovered until the chicken is tender and most of the water has evaporated, about 25-30 minutes.
Add yogurt, cumin powder, coriander powder and black pepper. Stir continuously on medium heat for about 5-7 minutes or until the chicken is well-coated in spices and the oil begins to separate from the dish.
Remove from heat. Garnish with julienned ginger, chili and a pinch of garam masala powder. Serve with roti or naan.

NOTE:
Feel free to reduce the amount of oil used. I used a generous ½ cup because that way the dish hits closer to the roadside karahi flavor I love but it's perfectly fine to just use ⅓ or even ¼ cup of any neutral oil.