Combine garlic, ginger, turmeric, garam masala, coriander and cumin in a small bowl. Whisk yoghurt and half of spice mixture in a medium bowl. Add chicken and turn to coat. Cover and chill for 4-6 hours. Cover and chill remaining spice mixture.

Heat vegetable oil in a large pot over medium heat. Add onion, tomato paste, and cook, stirring often until tomato paste has darkened and onion is soft. About 5 minutes. Add remaining half of spice mixture and cook stirring often until bottom of pot begins to brown. About 4 min.

Add tomatoes with juices. Bring to a boil,reduce heat and simmer stirring often and scraping up browned bit from bottom of pot until sauce thickens about 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens for about 30-40 minutes.

Cut the chicken into bike size pieces and than fry it.

Add it to the sauce and simmer for about 8-10 minutes. Serve with rice and cilantro springs.