Malai Chicken By Chef Fauzia

1 kilogram of Chicken (cut into pieces)
1 medium Onion (peeled & chopped)
1 Red Chilli (Lal Mirch) (more or less may be used depending on taste preferance.)
2 Cloves (Loung)
2 Cardamom Pods (Choti Ilaichi)
1 (½" piece) of Cinnamon Stick (Dal Cheeni)
1 Bay Leaf (Tezz Patta)
A bunch of Fresh Cilantro Leaves (Hara Dhania) (chopped)
1 tsp. Coriander Powder (Pisa Dhania)
½ tsp. Cumin Powder (Pisa Zeera)
1 tsp. Garam Masala Powder
1 ¼ tsp. Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Turmeric Powder (Pisi Haldi)
3 small can of Tomato Paste
1 carton of Light Whipping Cream
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
Salt (to taste)
Cooking Oil (as needed)

METHOD:

Heat oil in a pot on medium heat. Add the red chilli, cloves, cardamom pods, cinnamon stick, and bay leaf. Fry until the bay leaf turns golden brown.
Add chopped onion; fry for a few minutes. Add ginger paste and garlic paste; fry for another 4 to 6 minutes.
Add chicken pieces and fry for another 5 minutes or so. Sprinkle on top the salt, red chilli powder, coriander powder, cumin powder, and turmeric powder; mix Add 1 glass of water; mix and cover on low heat; cook for about 20 minutes or until chicken is almost done.
Add can of tomato paste; mix and continue cooking on low heat until chicken is well done.
Finally add the whipping cream and cook for another few minutes. Add garam masala powder and coriander leaves; cook for another couple minutes and remove from heat.