In a large pan, heat up the oil on medium heat until hot.
Add the finely diced onions and cook for 4-5 minutes until softened.
Add the ginger and garlic paste, and sauté for 1 minute until fragrant.
Add the salt, turmeric, garam masala, and coriander powder and cook for 3-4 minutes.
Add the chicken and cook for 6-8 minutes.
Add the coconut, and sugar and cook for 2-3 minutes.
Add the yoghurt and double cream and cook for 6-8 minutes.
Serve with a peshwari naan and enjoy!