Served with basmati rice.
About 25 minutes before serving, start the rice: rinse the basmati rice until the water runs clear, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then rest off the heat, covered, until serving.
In large saucepan heat 2 tsp oil over medium heat. Add half of the chicken and cook 3 minutes until brown. Remove from pan and set aside. Repeat with remaining chicken.
Add remaining oil to pan; add garlic, onion, and ginger. Reduce heat to medium and cook, stirring constantly for 5 minutes or until soft. Stir in cayenne, cumin, and turmeric; saute for 1 minute.
Stir in stock, tomatoes, tomato paste, and sugar; return chicken to pan. Bring to boil; reduce heat and simmer 5 minutes.
Stir in yogurt and simmer 2 minutes.