In a large bowl, whisk together 0.5 cup of plain yogurt, 0.5 tablespoon of minced garlic, 0.5 tablespoon of grated ginger, 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of salt. Add 1.5 lbs of bite-sized chicken thighs and coat evenly. Let marinate for at least 30 minutes.

Heat 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 6 to 8 minutes. Remove the chicken and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the remaining 0.5 tablespoon of garlic and 0.5 tablespoon of ginger, cooking for 1 minute until fragrant.

Stir in 1.5 cups of tomato puree, 1 tablespoon of garam masala, and the remaining 0.5 teaspoon of salt. Simmer the sauce for 15 minutes, allowing the flavors to meld.

Return the cooked chicken to the skillet. Stir in 0.5 cup of heavy cream and simmer for an additional 5 minutes until the chicken is cooked through and the sauce is thick and creamy.

Garnish with 0.25 cup of chopped fresh cilantro. Serve hot with steamed white rice and warm naan bread.