1) Put a large skillet over a medium-high heat and add the oil. When it starts to get hot, add the ginger and onion and cook for 3 to 4 minutes, until the onion is soft. Add the tomato puree, spices and salt and pepper and cook for 2 minutes, turning the heat down to low.
2) Add the chicken and stir well to coat it, and then cook for 5 to 7 minutes. Add the brown sugar, yoghurt and water, turn the heat up to high and cook for 7 to 10
more minutes, till the chicken breaks easily when pressed with a fork.