Marinate the chicken thighs with yogurt, half the garlic paste, half the ginger paste, and half the garam masala for at least 30 minutes.

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Brown the marinated chicken for 5-6 minutes until cooked through, then remove and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the rest of the garlic, ginger, and garam masala, cooking for 1 minute until fragrant.

Pour in the crushed tomatoes and simmer for 10 minutes to reduce slightly.

Stir in the heavy cream and return the cooked chicken to the skillet. Simmer for another 5 minutes until the sauce is thickened and creamy.

Garnish with chopped fresh cilantro and serve hot alongside warm naan bread and lime wedges.