Place chicken pieces in a large bowl. Add yogurt, spices, garlic, ginger and salt. Mix well until every piece is coated. Cover and rest for at least thirty minutes. Longer marination gives deeper flavor.

Heat oil in a large pan over medium heat. Add chopped onion. Cook slowly for eight to ten minutes. Stir often until soft and golden. This step builds sweetness and depth in the sauce.

Add minced garlic and grated ginger to the onions. Stir for one minute until fragrant. Be careful not to burn them. Gentle heat keeps the flavor smooth and balanced.

Add cumin, coriander, paprika and chili powder. Stir well. Cook for one minute. The spices should smell warm and rich. This step wakes up their flavor.

Stir in tomato paste and crushed tomatoes. Mix well. Let the sauce simmer for five minutes. It should thicken slightly and turn a deep red color.

Remove the pan from heat. Blend the sauce until smooth. You can use a blender or hand blender. Smooth sauce gives the dish its classic creamy texture.

Heat a clean pan over medium heat. Add marinated chicken pieces. Cook for six to eight minutes. Turn often until lightly charred and mostly cooked through.

Pour the blended sauce over the chicken. Add water and stir gently. Simmer for ten minutes. The chicken finishes cooking and absorbs the sauce flavor.

Lower the heat. Pour in heavy cream slowly. Stir gently until the sauce turns rich and creamy. Taste and adjust salt if needed.

Turn off the heat and rest for five minutes. Garnish with fresh cilantro. Serve warm. The flavors settle and taste even better.