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Add the oil to a pan.
Add the chopped onions, garlic, and ginger.
Add the tomatoes, turmeric, chili powder, garam masala, and cumin powder. Cook the tomatoes well.
Add the chicken.
Add the Kashmir chili powder or paprika powder.
Cook on medium-low heat, keeping an eye on it to prevent burning.
If needed, loosen with a little bit of water.
Once the chicken is cooked through, add the optional sugar and salt to taste.
Add the yoghurt and cook for a further 5 minutes.
Garnish with chopped coriander.
Serve with rice or flatbread.