In a bowl, mix the chicken with yogurt, half of the ginger-garlic paste, turmeric, and salt. Let it marinate for 30 minutes.
Heat oil in a pan, add cumin seeds, and sauté until they splutter. Then add the chopped onions and cook until golden brown. Add the remaining ginger-garlic paste and sauté for another minute.
Add the pureed tomatoes, red chili powder, and a pinch of salt. Cook until the oil separates from the masala, about 5-7 minutes.
Add the marinated chicken pieces to the pan. Stir well, then cook on medium heat until the chicken is browned on all sides, about 8-10 minutes.
Add about 1 cup of water (adjust to desired curry consistency) and bring to a boil. Lower the heat and let it simmer for 15-20 minutes until the chicken is tender.
Once the chicken is cooked, add fresh cream (malai) and garam masala powder. Stir well and cook for another 5 minutes, allowing the curry to thicken.
Garnish with fresh cilantro. Serve the Malai Chicken Curry with rice or naan for a delicious dinner.