In a spacious bowl, blend Greek yogurt, minced garlic, grated ginger, garam masala, turmeric, cumin, paprika, and salt until smooth. Add the chicken thighs, ensuring each piece is thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour; overnight is ideal.

Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the marinated chicken thighs for about 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in minced garlic and grated ginger, sautéing for 1-2 minutes. Pour in the tomato puree along with additional cumin and garam masala. Let simmer for about 10 minutes.

Gently stir in the heavy cream, then reintroduce the chicken thighs into the skillet. Simmer for an additional 10-15 minutes over low heat.

Once the chicken is tender and the sauce is thickened, adjust the seasoning if necessary. Garnish with freshly chopped cilantro and serve hot.