In a small food processor, pulse the ginger and garlic until a coarse paste. Add the onion, pulse again until finely chopped

In a medium bowl, toss the chicken with 2 teaspoons of the garam masala, and a teaspoon of sea salt

Add 2 tablespoons of oil to a deep fry pan and warm over medium high heat. Cook chicken in batches, until lightly browned. Set aside

Heat the same pan with 1 tablespoon of oil, over medium high heat. Add the chopped onion mixture and fry, stirring until soft. Add the tomato paste, remaining garam masala, paprika and cayenne. Cook, stirring for 1 minute, then add the tomatoes. Season to taste. Add sugar and water

Cook until mixture is hot, reduce heat to simmer for 5-10 minutes. Add the chicken back into the pan and continue to simmer until the chicken is cooked

Remove from heat. Stir through the yoghurt, and serve with rice and coriander