Heat the oil in a pan on medium-high.
Reduce to medium flame and add ginger, then zeera and cumin and then the cardamom. Immediately add the onion paste and keep stirring for a minute.
Add the tomato paste, salt and red chillies. Let it cook for two minutes, taking care to stir.
When the paste starts bubbling and separating the oil, add the onions, green pepper and tomatoes.
Stir-fry these for a minute and then add the yogurt.
Increase heat to med.-hi and let it cook for 4 minutes, stirring at times.
Add the cream and let it cook for 4 minutes, stirring at times.
Increase heat to high and add the chicken broth, let the curry come to a boil.
Take the curry off the stove and sprinkle paprika and garam masala and mix/blend it into the curry to a rich orange colour.
Sprinkle with freshly ground black pepper.
Pour the curry over Tandoori chicken breast cut lengthwise into thick julienne¦s.