Arguably the most traditional pakistani curry and the best of them all.

INGREDIENTS	AMOUNT
Baby Chicken (Skinless)	1 (cut in pieces)
Garlic Ginger Paste	1 tbsp
Tomatoes	4 medium/large
Chilli powder/flakes	1 tsp
Salt	1 tsp (according to taste)
Cumin seeds	1 tsp
Coriander seeds	1 tsp
Ginger	Garnish
Coriander	Handful

1. Dry roast the cumin and coriander, grind them into a powder and set aside.
2. Heat up the oil in a large wok or pan.
3. Add the chicken along with the ginger and garlic paste and fry on high heat until cooked on the outside. (light brown color)
4. Add the chopped tomatoes in with a little bit of water with a pinch of salt. Cover and cook on medium to high heat until tomatoes release their water and turn soft.
5. Remove the lid and mix. Add the salt, chilli powder. Cook without lid for 10 mins.
6. Add the cumin/coriander powder and cover for 5 mins. (Add green chilli here if you wish)
7. Add some coriander and serve.