Prepare the chicken: Place the chicken pieces to a bowl. Add the yogurt, ginger, garlic, cumin, paprika, cayenne pepper and salt. Combine the chicken with the spices until the chicken is evenly coated.
Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.)
Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken pieces and cook until they’re cooked through. I like to cook the chicken pieces in small batches until they have a nice charr on them. Transfer to a plate and set aside.
Toast the spices: In the same pan heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often. Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, red pepper flakes, salt and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute.
Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and heavy cream, stir to combine.
Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce.
Serve: Serve over cooked basmati rice and garnish with cilantro.
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