Heat oil in a large karahi or wok. When the oil begins to shimmer, add cumin seeds. Fry until fragrant, roughly 30 seconds or less.
Lower heat and add crushed garlic, ginger and diced green chilies. Fry until fragrant, roughly 30 seconds or less.
Turn the heat up to high, and add chicken and salt. Sear until no longer pink, about 5-10 minutes.
Add chopped tomatoes and stir continuously on high heat until jammy, about 10 minutes.
Add red chili flakes, black pepper and garam masala powder, and mix well. Check for salt.
Let the chicken simmer on high heat until the gravy reduces, about 5 minutes.
Lower heat and add cilantro and yogurt. Stir until well-mixed.
Remove from heat. Garnish with finely chopped cilantro, green chilies, and ginger.