Boil the chicken with minced ginger garlic paste and tumeric until it's well done.

Deep fry or dry fry the cooked chicken then set aside

In a pan, fry your onions until they are transparent then add ginger garlic paste if you are a fan but you can skip it because some was used when boiling.

Add in your blended tomatoes then season with salt, cover and let it cook for about two minutes. Add in your spices if you have any.

Toss in the chicken pieces, mix well until it's we'll covered in the tomato soup then cover and lower your heat for about three minutes.

Add in the cooking cream, mix well then add your hoho pieces as well. mix it a little then switch off your source of heat and garnish with cilantro.

You can use the chicken stock for rice, it tastes perfect!