Marinate the chicken in a large bowl with yoghurt, coriander, cumin powder and black pepper. Set aside for 20 minutes or overnight
Heat the oil in a large saucepan on a medium heat add the cumin seeds and green cardamom. Add onions and fry for 8-10 minutes as they go translucent
Add garlic ginger paste and fry for 2 minutes. Now add the marinated chicken and fry for 7 minutes as the pieces seal and colour
Add garam masala and stir well. Add water, season to taste and add green chillies. Simmer on a low heat with a lid on for 20 minutes
Add the cream & cream cheese, continue to cook for 6 minutes as the oil separates. Garnish with coriander, ginger and serve with naan
