In a large bowl, add the marinade ingredients and combine.
Add the cubed chicken and toss to coat.
Refrigerate for 2 hours, covered.
In a large saucepan, heat the oil, then toast the cumin seeds for 3 minutes or until aromatic.
Stir in the onion and saute until soft.
Add the garlic and ginger and cook until onion starts to brown.
Add the chicken and combine.
Stir in the tomatoes, tomato paste and water and cook for about 10 minutes,
Add the garam masala, coriander and turmeric.
Stir in the cream and combine.
Cover and simmer for another 10 minutes.
Season with salt to taste.
Serve over rice.