In a wok/karahi, heat oil over medium heat and add salt.
Add in chicken pieces.Stir and fry till water from chicken is evaporated and it is no longer appears pink in color.

While chicken is cooking, put ginger and garlic in a small sauce pan and add water. Place over medium flame flame till it comes to a boil. Lower the flame and let it boil and soften for about 2 minutes.

Strain this ginger garlic water into the wok, discarding the remains of ginger and garlic.
Roughly chop blanched tomatoes.
Put black pepper corn in a mortar a crush slightly with pestle.

Add tomatoes and crushed pepper corns to the chicken.

Take the lid off after 5 minutes and stir well. Keep stirring and cooking till enough water is evaporated. At this step, you get to choose the amount of gravy you like for the karahi. Add tomato puree and mix.

Add in chopped green chillies and ginger.
Mix well. Add in ground black pepper and switch the flame off. Give it a good stir.
Serve hot.