Step 1

In a small bowl, whisk together the coriander, cumin, paprika, cardamom, cayenne pepper, and nutmeg. Set aside.

Step 2

Heat a large skillet over medium heat. Add oil. When oil is hot, add chicken pieces. Be sure they do not touch. Cook in batches if necessary.

Step 3

Brown chicken, then cook until opaque. Remove from pan to a plate. Set aside.

Step 4

If needed, add more oil to pan. Add onions and cook them until they just start browning on the edges.

Step 5

Stir in the mixture of spices. Cook for about two minutes, stirring constantly, to toast spices.

Step 6

Add fresh ginger, tomato paste and cream to the skillet, stirring to mix thoroughly. Add the chicken into the sauce. Increase heat to medium to bring the mixture to a simmer, then turn the heat to low and continue cooking, stirring occasionally, until sauce thickens to desired consistency.

Step 7

Season with salt and pepper. Stir in cilantro. Taste and adjust seasoning if necessary.