Combine all marinade ingredients, cover and refrigerate for at least 1 hour and up to overnight.
When ready to cook, heat a large skillet over medium heat. Brown the chicken. Remove the chicken from the skillet and set aside.
Add oil and onions to the skillet and saute until onions have started to soften. Add garlic, ginger, crushed red pepper and Garam Masala and continue to saute. Stir in the tomato paste.
Pour in the tomato sauce and use a wooden spoon to scrape any brown bits off the bottom of the skillet. Add heavy cream and bring to a boil. Lower heat to a simmer, add the chicken back to the skillet and simmer until thickened, 10-15 minutes. Serve over cooked rice and garnish with lots of fresh cilantro.