1Mix the ingredients of garlic, turmeric, garam masala, ginger,coriander, and cumin in a small bowl.
2Take Whisk yogurt, half of spice mixture and salt in a medium bowl.Then add chicken and turn to coat.
3cover it and chill 4 to 6 hours.remaining spice mixture cover and chill it.Heat some ghee in a large pot over a medium heat. Add onion,cardamom,tomato paste and chilies.cook it and stirring often about 5 minutes.
4Add remaining half of spice mixture.
5cook it well,then stirring until bottom of pot begins to brown.
6Then some tomatoes with juices,with your hands crush it and then add it.
7Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
8Add cream and chopped cilantro.
9simmer,stirring now and then, until sauce thickens about 30-40 minutes.
10preheat broiler. Then you have to line backing sheet with foil.set a rack with wire inside sheet.
11Arrange chicken in a single layer.
12 Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.