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In a small mixing bowl whisk together all of the spices in the spice blend, set aside.
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add in onion and saute until slightly golden brown, about 4 - 6 minutes.
Add in garlic and ginger, saute 30 seconds more then add in spice blend and saute 30 seconds.
Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.
Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag.
Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.
Season sauce with salt and cayenne pepper (start with about ½ tsp salt and a few dashes cayenne then add more to taste) then add in chicken.
Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 8 - 12 minutes.
During the last minute of cooking stir in the cornstarch and water slurry if desired, to thicken sauce slightly (or if needed thin with a little chicken broth).
Stir in cream then serve warm with cilantro over basmati rice.