Heat the vegetable oil in a pan, add the onion, garlic and ginger puree, cardamon pods and cinnamon stick. Cook until onions begin to soften.
Add the chili powder, turmeric and coriander and mix well with the onion. Add the diced chicken, cook until the chicken begins to seal, stirring frequently.
Blend the gram flour with the milk then add to the pan, bring to the boil then reduce the heat, cover and simmer for 10 minutes. Stir in the cream and simmer for a further 15 to 20 minutes. Season with salt.
Ensure the chicken is no longer pink at the centre, then serve with rice or chips.