Fry the onions, garlic and ginger in a little oil in a non-stick pan. Then add the chicken and fry on all sides. Gradually stir in the yoghurt and let it boil down over and over again for 15 minutes. Season to taste with the spices and simmer for another 5 minutes on a low flame. Finally stir in the sour cream.
It is best to let the dish steep for a few hours and just heat it up quickly before serving and season to taste again.