Method

Start by marinating the chicken in a mixture of yogurt and spices. Marinate it for at least 30 minutes to an hour, to tenderise the chicken.

Before beginning the masala, fry the marinated chicken in a pan with the ghee, till browned. Remove. This oil will be used to fry the masala.

Add the cinnamon stick and cumin into the hot oil first then when it is fragrant, add the onions and cook till browned.

Next add the ginger garlic paste followed by the blended tomato and tomato paste. Cook till darker in colour and the oil seeps out, then add the powdered spices.

Add water now into the pan and cook for 8 minutes till boiling then add the chicken in and simmer. Next add the cream and simmer for about 6-8 minutes till the cream splits and the oil floats to the top. Remove from the heat and transfer into a serving bowl.

Sprinkle some mint or coriander leaves with some splashes of cream before serving.