Halve chili pepper, remove seeds and cut into fine strips. Peel garlic finely and chop them. Peel ginger and cut lengthwise into strips.
Cut chicken breasts into cubes, chop onion and fry in oil. Add chicken, chilli and garlic and cook over medium heat about 5 minutes. Add ginger, coriander, cardamom and cumin and cook another 5 minutes. Stir in yogurt and tomato paste, add tomatoes and simmer for 30 minutes covered. More often stir and season with salt.