Heat oil in a large pan over medium heat. Add ginger garlic paste and sauté for about a minute until fragrant.
Add the chicken pieces to the pan and cook until they change color, stirring occasionally.
Pour in the beaten yogurt and cook on high flame for 5-7 minutes, stirring continuously.
Add sour cream to the pan and mix well with the chicken and yogurt mixture.
Next add salt, white pepper and vinegar, stir to combine, and cook for another minute.
Cover the pan and let the chicken cook until tender and fully cooked through, stirring occasionally.
Once the chicken is cooked, pour in the cream and stir gently. Allow it to cook for an additional 2-3 minutes.
Sprinkle black pepper over the chicken karahi and garnish with chopped cilantro, sliced green chilies, and julienned ginger.
Add ghee or butter to the pan and let the karahi simmer for a few more minutes.
Serve hot with naan, roti, or rice. Optionally, serve with lemon slices and sliced onions on the side.
