Place a heavy bottom skillet on medium heat. Once the pan heats up, pour the oil followed by the cinnamon stick, fennel seeds, green cardamoms and kasoori methi. Allow the spice to sizzle for a few seconds and then, drop the red onion, sprinkle the salt and sugar. Stir and cook for 3 minutes.

Add the tomato paste, give it a stir and pour ¼ cup of water. Sprinkle the cinnamon powder and continue cooking for 5 minutes.

Drain the chickpea from the can and drop it into the skillet. Give it a stir and add the cumin powder and chili powder. Stir and cook for 2 minutes and then, pour ¼ cup of water. Stir and allow cooking for 5 more minutes.

Finally, drop the raw shrimp followed by garam masala powder and cook for 2 more minutes. Check for salt and add any if, required.

Pour the cream and cook for 1 more minute. Garnish with fresh herb, squeeze some lemon juice and serve warm.