Heat the oil in a large skillet; add onion and sauté until softened, about 5 minutes. Add the ginger, garlic and spices and sauté another minute or two. Stir in the chicken and cook until it turns opaque. Add water and salt and bring to a boil. Stir in rice, cover and reduce heat. Simmer 15 minutes if using white rice, 35 minutes for brown rice. Rice should be tender and water absorbed, if not cook a few more minutes. Add peas and cook 5 minutes more. Stir in yogurt and serve.