Before cooking, soak the chicken breasts in the yogurt, 1 tbsp of the garam masala, and salt. Refrigerate for 4-6 hours to allow the chicken to soak in the flavors.

Mince the garlic cloves. Heat a tablespoon of vegetable oil, and sauté the garlic along with the ginger on medium-low heat for 5 minutes.

Turn the heat to high and add the chicken to the pan. Stir in 2 tbsp of tomato paste and cook for 5 minutes. Lower the heat to low and add the diced tomatoes to the chicken.

Add salt, sugar, garam masala, paprika, cumin and turmeric, adding a tablespoon of each until you reach the desired taste. Pour in the coconut milk and stir until the mixture is combined. Simmer the ingredients until the chicken is cooked.

Serve with rice and naan.