A quick karhai style chicken dish, with a base of tomatoes and loads of julienned ginger1
Slice your chicken into 1 inch strips and set aside
Now whisk your yogurt and leave it out near the stove to come to room temperature.
Put a wok on high heat
Add your chicken, ginger paste, garlic paste, and tomatoes to the pan
Cook until the water dries up and the chicken is cooked through
Then add the soy sauce, salt, red chillies, black pepper, turmeric, butter, and oil
Cook until the masala turns out a bright red hue and the oil rises above it.
Now gently mix in the yoghurt, green chillies, ketchup, chopped ginger (reserving some for garnish) and garam masala.
Reduce the heat to low and cook covered for 3-5 minutes.
Taste and adjust seasoning if needed. Serve with hot naan or roti