Mix chicken with yogurt and 1 tablespoon garam masala. Refrigerate for atleast 2 hours.
In a skillet, heat oil and cook marinated chicken until browned.
In the same skillet, add onion, garlic, ginger, remaining garam masala and tomato puree. Simmer for 10 minutes.
Add brown chicken to the sauce, stir in cream and cook for another 10 minutes.
Garnish with cilantro and serve with rice or naan.
