Mix yogurt, half the garam masala, and cubed meat in a bowl. Cover and refrigerate for thirty minutes.

Melt butter in a large skillet over medium-high heat. Add the marinated meat and cook until browned, about five minutes per side, then remove from pan.

In the same skillet, pour in the tomato puree and remaining spices. Simmer for ten minutes, then stir in the heavy cream and return the meat to the pan to cook for five more minutes.