Chicken Boneless Handi

* Fry chicken cubes in oil on high flame so they retain their shape. Once tender take them out in a bowl. * Now keep the flame medium and fry the chopped onion in the same oil and fry until light golden. * Now add Ginger and Garlic paste and stir for a couple of minutes. * One by one add all the dry spices (salt, red chili powder, etc.) except garam masala and black pepper and keep on stirring. Add a tablespoon of water while stirring to prevent spices from burning. Fry until well cooked and oil separates. * Now add cumin seeds, tomato, and a little water and cover the pot. Let it cook on low flame. Your masala is ready when the tomato is well cooked and leaves oil (you can see the oil separated from the masala). * Now add chicken and fry for 5 minutes. * Add garam masala and black pepper and fry for two minutes. You can add a few uncut green chilies at this stage as well for aroma. * Turn the flame low and add yogurt and cream and cook for 2 minutes. * (Optional) If you like a thicker gravy, sprinkle plain flour and mix. Cook for 2-3 minutes more. * Dish out into serving dish, garnish with fresh coriander leaves, green chilies, and Julian cut ginger. Serve with hot Naan/Roti/Chapati.