Cut 500 grams of boneless chicken into bite-sized pieces and marinate with 200 grams of yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 teaspoon garam masala, and salt to taste. Mix well and refrigerate for at least 2 hours or overnight for best results.
Preheat the oven to 200°C. Skewer the marinated chicken pieces and place them on a baking tray. Cook in the oven for 15-20 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
In a pan, heat 2 tablespoons of oil or ghee. Add 1 finely chopped onion and sauté until golden brown. Add 1 tablespoon ginger-garlic paste and cook for 2 minutes.
Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, and 1/2 teaspoon garam masala. Cook for a minute, then add 200 grams of tomato puree. Cook for 5-7 minutes until the oil separates from the masala.
Add 1 cup of water and bring the gravy to a boil. Lower the heat and simmer for 10 minutes. Add the cooked chicken pieces and cook for another 5 minutes.
Stir in 1/2 cup of fresh cream and cook for 2-3 minutes. Adjust salt and spices to taste. Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.