In a bowl, marinate 500 grams of boneless chicken pieces with 200 grams of yogurt, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and salt to taste. Mix well and let it rest for 30 minutes.
In a handi or deep pan, heat 3 tablespoons of oil. Add 1 finely chopped onion and sauté until golden brown.
Add 1 teaspoon ginger-garlic paste and sauté for a minute. Then, add 2 finely chopped tomatoes and cook until they turn soft and mushy.
Add 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, and 1/2 teaspoon red chili powder. Mix well and cook for 2-3 minutes.
Add the marinated chicken pieces to the handi and cook on medium heat for 10-12 minutes, stirring occasionally.
Pour 1 cup of water and bring the mixture to a boil. Lower the heat, cover the handi, and let it simmer for 15-20 minutes or until the chicken is cooked through and the gravy thickens.
Add 100 grams of fresh cream and mix well. Cook for another 2-3 minutes.
Garnish with chopped coriander leaves and serve hot with naan or rice.