In a sauce pan on medium high, add Oil allow to get hot. Add Chicken, ensuring not to crowd the pan. saute for 3 minutes a side, (until browned). Set aside. Deglaze pan with Wine, allow Wine to mostly reduce.

Reduce heat to medium, add Butter, allow to melt, and get hot. Add Onions, and Red Finger Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 7 minutes until lightly browned. Add Ginger, and Garlic, sauté for 30 seconds. Add Turmeric, Coriander, Cumin, and Garam Masala. Fry 20 seconds, until fragrant. Deglaze pan with Wine, allow Wine to mostly reduce.

Add Chicken, Tomatoes, Salt, and Dundicut Chili, bring to a simmer, reduce heat to low. Simmer covered for 45 minutes, stirring occasionally, (until Tomato Sauce thickens, and takes on a deep reddish brown colour).

Add Cream, simmer uncovered for an additional 10 minutes until mixture. Add Cornstarch until desired thickness.

Serve with Rice, or Naan Bread.