Heat up oil in a pan over medium heat.

Then, add the chicken and salt, and cook for 8-10 minutes until the chicken undergoes a colour change and becomes white.

Remove the excess oil, add the sliced green chillies and garlic paste into the pan, and sauté them for 1-2 minutes.

Halve the tomatoes and position them face down on the chicken. Cover the pan and let it cook for 4-5 minutes.

Using tongs, remove the skins from the tomatoes. Continue cooking on high heat for 8-10 minutes until any excess water evaporates.

Add the black pepper and ginger cut into thin strips (julienne), and cook for an additional 1-2 minutes.

Serve immediately, accompanied by homemade naan bread on the side. Enjoy your meal!