Marinate the Chicken: In a bowl, combine chicken with yogurt, garlic paste, ginger paste, chili powder, turmeric, garam masala, and salt. Let it marinate for at least 30 minutes (or up to 2 hours).
Coat and Fry: Dredge marinated chicken pieces in cornstarch or flour. Heat oil in a skillet over medium-high heat and fry chicken until golden brown and crispy. Remove and drain on paper towels.
Prepare the Butter Sauce: In a separate pan, melt butter over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent. Stir in tomato puree, chili powder, garam masala, and salt. Simmer for 5–7 minutes.
Finish the Dish: Reduce heat and stir in heavy cream until smooth. Add the fried chicken pieces to the sauce, tossing gently to coat evenly. Cook for another 2–3 minutes until heated through.
Serve: Garnish with chopped fresh cilantro. Serve hot with steamed rice, naan, or roti.
