Pakistani Chicken Karahi

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1. 1Step 1: Dice the chicken into 1" bite-sized cubes.
2. 2Step 2: In a mortar & pestle, crush any whole spices and then set aside.
3. 3Step 3: Then, crush together the ginger & garlic until they form a paste.
4. 4Step 4: If using whole peeled canned tomatoes, grab three from the can and drain off any excess liquid. If using fresh tomatoes, peel or just use a box grater to puree most of the tomato flesh off from the skin.
5. 5Step 5: Set a wok or large pan over high heat and add the oil.
6. 6Step 6: Once hot, add the chicken and a generous sprinkle of salt.
7. 7Step 7: Sear and stir occasionally until the chicken is lightly browned on the exterior, but not quite cooked all the way through.
8. 8Step 8: Add the garlic and ginger paste and sauté for 30 seconds to bloom and release their flavors.
9. 9Step 9: Add the whole peeled tomatoes (or grated fresh tomatoes) and cook while stirring for 5-10 minutes until the tomatoes start to break down.
10. 10Step 10: Crush the tomatoes with a spatula to develop the sauce.
11. 11Step 11: Stir all the spices into the sauce.
12. 12Step 12: Let the sauce reduce for another 5-10 minutes until it is fairly thick, stirring frequently.
13. 13Step 13: If using, toss in the chiles for extra heat, and the butter for a richer mouthfeel.
14. 14Step 14: Let the sauce reduce further until your desired consistency. It should be fairly thick and glossy. Turn off the heat and TASTE.
15. 15Step 15: Add salt or anything else that might be needed to balance the flavors.
16. 16Step 16: With the heat off, add the julienned ginger and cilantro leaves. Toss once and serve with rice, roti (or any other flatbread), or eat as is.
17. 17Step 17: Enjoy.