Rinse the chicken breast fillets, tap them dry with a kitchen towel and cut them into half-inch strips. Sprinkle salt, pepper and 2 tbsp Garam Masala spice blend on it, then mix it with half of the oil. Cover and let it sit in the refrigerator for an hour.
For the sauce, peel and chop the onion, then sautée it in the remaining oil. Peel and cut the ginger and cloves into thin slices, then add them to the sautéed onion. Next, add the chili pepper, a little meat soup, canned tomatoes and tomato paste. Steam it for a couple of minutes, while stirring. Season the sauce with the remaining garam masala spice blend, salt, pepper, cane sugar and lemon juice. Add yoghurt, stir until smooth, boil and filter the sauce at last.
Stir-fry the meat strips in a hot pan, then add them to the sauce and season it with finely chopped cilantro. Serve with basmati rice.