1. Pat chicken pieces dry and season with salt, 1 teaspoon garam masala, 1/2 teaspoon paprika, and 1 teaspoon oil. Let marinate for 10 minutes.

2. In a skillet, melt 1 tablespoon butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.

3. Stir in garlic and ginger; cook 1 minute until fragrant.

4. Add remaining garam masala, cumin, paprika, and chili powder. Toast spices for 30 seconds.

5. Pour in tomato puree, stir, and simmer for 7 minutes to reduce acidity.

6. In a separate pan, melt remaining butter and sear chicken until lightly browned, about 6 minutes.

7. Transfer chicken to the sauce, reduce heat, and simmer 10 minutes until cooked through.

8. Stir in heavy cream or yogurt and heat gently until sauce is silky.

9. Adjust salt and spice level to taste.

10. Serve over rice or with naan, and garnish with chopped cilantro.