Blend the first nine marinade ingredients together in a food processor until smooth. Season with Everyday Gourmet to taste. Put the chicken in a covered bowl or ziplock bag with the marinade. Ensure chicken is thoroughly mixed. Marinate in the refrigerator overnight.
Heat oven to 400 degrees F. Thread the chicken pieces onto skewers and place them on a metal rack above a baking sheet. Roast uncovered for 15 minutes until chicken is cooked through and edges begin to brown. Set aside.
To make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and Mumbai Magic. Stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water or chicken stock, then bring to a boil and cook for about 5 minutes. Pour in the heavy cream.
Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over basmati rice or alongside naan bread.