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Marinate your chicken pieces with ginger, garlic, red chilli paste, onion powder, chilli powder, salt, pepper, Worcestershire sauce, lemon juice, mayonnaise and tomato sauce.
Heat oil in a pot over medium heat. Once the oil starts to heat, add the cumin seeds, sliced green chillies, garlic, ginger and onions.
Saute the onions on medium heat until they soften and turn translucent. Once they are ready, add them to the marinated chicken.
Brown the chicken on each side for 2 - 3 minutes, then mix it with the onions.
Add 1 ½ cups of water and turn the heat until it boils. Turn the heat back down to medium-low and leave to cook for 30 - 40 minutes, making sure the sauce does not dry out.
Next, add the fresh cream and simmer for 5 more minutes so the sauce thickens and the flavours combine.
Finally, before serving, garnish with some freshly chopped coriander.