2bird's eye chilesthinly sliced for garnish (optional)
Heat oil in a wok or karahi, and add crushed garlic. Fry on low heat for 30 seconds.
Increase heat, and add chicken and salt. Fry on high heat till no longer pink.
Add crushed ginger, sliced onion, and ½ cup of water. Cook uncovered for 25 minutes till the chicken is tender, and most of the water has evaporated.
Lower heat, add yogurt, cumin powder, coriander powder and black pepper. Stir continuously on medium heat for about 5 minutes till the chicken is well-coated in spices and the oil separates from the dish.
Garnish with julienned ginger, chili and a pinch of garam masala powder. Serve with roti or naan.
Feel free to reduce the amount of oil used. I used a generous 1/2 cup because that way the dish hits closer to the roadside karahi flavor I love but it's perfectly fine to just use 1/3 or even 1/4 cup of any neutral oil.