Ingredients:

500g boneless chicken pieces
2 tablespoons butter
1 cup tomato puree
1/2 cup heavy cream
2 tablespoons yogurt
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
Salt to taste
Fresh coriander for garnish
Instructions:

Marinate the chicken with yogurt, ginger-garlic paste, chili powder, and salt. Let it rest for at least 30 minutes.
In a pan, melt butter and sauté the marinated chicken until partially cooked. Remove and set aside.
In the same pan, add tomato puree and cook until the oil separates.
Add the partially cooked chicken, garam masala, and salt. Cook until the chicken is fully done.
Stir in heavy cream and simmer for a few more minutes.
Garnish with fresh coriander and serve hot with naan or rice.