Heat oil in a kadai or a pan.

Saute the onions followed by the ginger.

Add tomatoes and fry well.

Add the powders and saute until the oil starts to separate.

Add the chicken pieces and cook on a low flame with the vessel closed.

When it is half cooked, add the sugar to the curd and mix well and add this to the half cooked chicken.

Continue cooking, until it is well done and the masala paste sticks to the chicken pieces.

Remove from fire.

:- Serve hot.