Firstly, heat the oil in a wide saucepan set over medium-high heat.

Add the onions and stir to get them golden brown evenly.

Consequently, add the corn starch to the yoghurt. Whisk until it’s creamy.

Now, add the ginger-garlic paste to the onions. Cook and stir until they blend with the onions.

Next, add the chicken and cook, on one side for 5 minutes and begin to brown.

Subsequently, turn over the pieces to brown evenly all over. Add the yoghurt and corn starch paste and stir well.

Now add the coriander, cumin, turmeric, and chilli powder. Cook for 2 min., stirring and scraping the bottom of the pan.

Add the tomatoes and their juices and the salt. Check the gravy consistency and add water if needed.

Lower the heat and simmer until the chicken is cooked.

Finally, add the fresh cream and give it a quick stir.

Transfer the North Indian Chicken Curry | with a Twist to a serving bowl.

Garnish with a dollop of cream and chopped coriander. Serve hot with steamed rice, roti or bread of your choice.