Marinate chicken , ginger garlic paste , little salt yoghurt for about 1 hour.
Heat a pan, add oil, cinnamon stick, once it starts to sizzle. Add the onion purée, curry leaves , little salt (remember you also marinated chicken with salt), turmeric and cook until the onions turn golden and oil starts to separate.
Once done add the marinated chicken, spice powders - Corriander, fennel seed powder, garam masala and mix it in.
Add water cover and cook in low to medium flame until the chicken is cook to soft and tender. Should take about 20 minutes.
Once the chicken is cooked, add fresh cream and mix it in cover and simmer for another 5 mins until the curry looks creamy & rich.
Garnish with great Corriander leaves and serve with Rice.