In a large pan, heat the vegetable oil over medium heat.
Add the sliced onions and cook until golden brown, stirring occasionally.
Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Add the ground coriander, ground cumin, garam masala, turmeric powder, and red chilli powder. Cook the spices for 1 minute.
Add the chicken to the pan and cook until they are browned on all sides.
Pour in the tomato passata and stir to combine with the chicken and spices.
Cover the pan and let the chicken simmer for 15-20 minutes, or until cooked through and tender.
Once the chicken is cooked, pour in the single cream and stir well. Let it simmer for another 5 minutes.
Season with salt according to taste.
Garnish with fresh coriander leaves before serving.
