Heat the oil in a heavy-bottomed pan or handi over medium heat until it’s hot but not smoking.
Add the ginger and garlic paste to the hot oil and sauté for about 1 minute, stirring constantly, until fragrant and lightly golden.
Add the boneless chicken pieces to the pan. Cook on medium-high heat, stirring occasionally, until the chicken changes colour from pink to white and starts to firm up — about 5 to 7 minutes. Do not overcook at this stage.
Add the pureed onion to the pan. Stir well and cook for 4 to 5 minutes over medium heat, until the onion softens and starts to lose its raw smell. The mixture should thicken slightly.
Add the pureed tomatoes next. Cook for another 4 to 5 minutes, stirring occasionally, until the tomatoes reduce and the oil begins to separate slightly from the gravy.
Add all the spices to the pan. Stir thoroughly and cook the masala for 3 to 4 minutes, allowing the spices to release their aromas and blend well with the base.
Lower the heat to medium-low and add the yoghurt. Stir continuously to avoid curdling and cook for 4 to 5 minutes until the gravy thickens and you see the oil separating clearly from the masala.
Add the double cream and mix gently. Cook for 3 to 4 minutes on low heat to incorporate the cream into the gravy, making it rich and smooth.
Add the cheese to the pan. Stir gently and cook on very low heat for 2 to 3 minutes, just until the cheese melts and blends into the creamy gravy.
Finally, garnish the handi with dried fenugreek (kasuri methi), and bullet chillies. Give a gentle stir and remove from heat.
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