In a large bowl, mix the yogurt with half of the garam masala. Add the chicken pieces and coat well. Let sit for 20 minutes.

Heat oil in a large skillet over medium-high heat. Add the marinated meat and sear until browned on all sides, about 5 minutes. Remove and set aside.

In the same skillet, add the minced garlic and ginger, cooking for 1 minute until fragrant. Stir in the remaining garam masala.

Pour in the crushed tomatoes and bring to a simmer. Let it cook for 10 minutes to thicken.

Lower the heat, stir in the heavy cream, and return the browned meat to the skillet. Simmer for another 5 to 7 minutes until cooked through. Garnish with chopped fresh cilantro.