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In a wok or karahi add oil and heat it for a minute over high heat.
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Add cumin seeds and wait for 30 seconds.
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Add chicken pieces, and cook them until color changes, about 4-5 minutes over high heat.
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Now add ginger and garlic and keep cooking for another 2 minutes.
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Add salt, black pepper, dry roasted cumin-coriander powder, mix everything, and add one cup of yogurt.
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Cover and cook until chicken is cooked through, which will take about 15-20 minutes.
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Add 1/4 cup of heavy cream, green chilies, ginger slices, and garam masala.
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Serve right away.
