In a mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, and salt. Mix well and marinate for at least 30 minutes.

Heat 1 tablespoon of butter in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 10-15 minutes. Remove from skillet and set aside.

In the same skillet, add another tablespoon of butter and cumin seeds. Once they start to sizzle, add the chopped onion and sauté until golden brown.

Add the pureed tomatoes, coriander powder, sugar, and salt. Cook for about 10 minutes until the sauce thickens.

Stir in the heavy cream and return the cooked chicken to the skillet. Simmer for another 5-10 minutes.

Garnish with fresh cilantro and serve hot with naan or rice.