Finely dice onion, add to pan with canola oil. Cook on medium heat until oniosn start to turn golden. Don't burn. This can take 30-45 minutes, patience is the key to release those sweet onion flavors.

Add crushed garlic and ginger, cook for one minute.

Add dry spices, cook for one minute.

Spoon in one tablespon of yogurt at a time, each time stirring to integrate the yogurt into the curry paste before adding the next.

Add diced tomato, fenugreek and chopped jalapeño. Cook for five minutes until tomato starts to soften and break down.

Add chicken stock, cover and simmer for twenty minutes over a low-medium heat.

Use an immersion blender to process the curry into a smooth sauce.

Add the well chopped cilantro, sugar, and garam masala. Cook for five minutes.

Add chicken tikka pieces and cream to taste, cook for two minutes and serve.