Dice chicken and onion. Cut chili peppers into rings and garlic finely.
Heat oil in wok or frying pan and sauté onion. Add chicken, chili and garlic and stew over medium heat.
Peel ginger, cut into thin slices and add into the pan together with coriander, cardamom and cumin. Stew for another 5 minutes.
Stir in yogurt, tomatoes and tomato paste and simmer for 40 minutes. Stirring occasionally.
Season with salt.