Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don't get a huge chunk of ginger in any one bite.
Add the chicken and let the chicken sear on one side and then flip over.
Add in tomatoes and stir well.
Add all the spices and stir.
Now, you're going to cook this lovely, fragrant mixture until it is all well cooked. Do NOT add water. Do NOT cover.
Stir once in a while. This is the point you'll be happy you listened to me and used a nonstick pan or the Gem.
As the chicken and tomatoes cook, you're going to see the water evaporating, the tomatoes caramelizing and mushing up--and most importantly, the oil separating.
Some of this oil is what you added, some of it is what's being rendered out of any fat that was on the chicken.
By the time the water has mostly or completely evaporated, your chicken will be done. Verify this with a meat thermometer so it is at 165F.
Add all the finishing ingredients and have at it!
You can make a vegetarian version of this with either Paneer, or with boiled chickpeas
It will be difficult to make this dish in the Instant Pot as I know several of you will ask. That is to say, you can't cook it under pressure and get a dry dish. BUT. There's nothing keeping you from cooking this on Sauté in your Instant Pot Pressure cooker.