In a wok, on medium heat, add oil, and add in the slit seranno pepper, black cardamom, green cardamon pods, and cinnamon stick. Keep stirring as it sizzles for one minute.
Next add the onion, sauté it until they get translucent (make sure they don't turn brown).
Add ginger garlic paste and mix it for 30 seconds.
Next add chicken and 3 tsp Karahi Masala (that you made earlier) and mix well for 2-4 minutes.
Once the chicken is no longer pink (That's like 25% cooked).
Add 2 finely chopped tomatoes, and mix well.
Cook it on medium heat for 7-10 minutes stirring occasionally until tomatoes are all infused. well with the chicken and the oil separates.
Now turn the stove on low for the next step.
Add 2 tbsp tomato paste, 1-1/2 tsp of karahi crushed masala (there shouldn't be any karahi masala left), red chili powder, salt, 1 tbsp lemon juice, garam masala powder, 1/2 bunch cilantro, water, chicken cube, 1/3 cup of water, and coriander powder. Mix everything well.
Now turn the stove on medium heat.
Let it cook for 20 minutes.
Now cover the wok and let it cook for 15 min on low.
Add 1 more tbsp tomato paste and mix well.
Cook it open it on low heat for 5 minutes.
If it's getting too dry add 1/4 cup of water if necessary. (optional step)
Mix it well.
Garnish with ginger and cilantro.
Squeeze fresh lemon on top.
Serve it hot with naan.