In the same pan or pot your fried your chicken, add oil and add your diced onions. Sauté for up to 10 minutes until nicely browned and wilted on medium heat.
Add your ginger and garlic paste and sautee for about 5 minutes until the raw smell is removed.
Add all your dry spiced, Kashmiri Chili powder, cumin, coriander, turmeric, hot chili powder and sauté for a minutes mixing very well.
Add your tomato puree and mix well and slightly lower heat and let all the water from the tomato mixture evaporate.
Stir periodically so your curry does not burn and until the oil has separate on top of your curry. This should take about 20-30 minutes.
Season with salt to taste.
Add your pan seared chicken to the dry curry and mix till the chicken is coated.
Add water to you curry mixture and simmer for about 5-10 minutes on medium until the curry has come together, thickened.
Add your cream and mix well until incorporated and follow with fenugreek and garam masala.
Serve curry hot with boil rice or naan.