In a bowl, marinate 500 grams of boneless chicken pieces with 200 grams of yogurt, 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, and salt to taste. Mix well and refrigerate for at least 1 hour.
In a pan, heat 2 tablespoons of oil and cook the marinated chicken pieces until they are cooked through. Remove from the pan and set aside.
In the same pan, add 2 tablespoons of butter and sauté 1 finely chopped onion until golden brown. Add 1 teaspoon of ginger-garlic paste and cook for another minute.
Add 2 cups of tomato puree, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, and salt to taste. Cook for 5-7 minutes on medium heat.
Add the cooked chicken pieces to the gravy and mix well. Cook for another 5 minutes.
Add 1/2 cup of fresh cream and 1 tablespoon of kasuri methi (dried fenugreek leaves), crushed between your palms. Mix well and cook for another 2-3 minutes.
Garnish with chopped coriander leaves and serve hot with naan or rice.