Start by seasoning boneless chicken thighs with salt, pepper, turmeric, and chili powder. Let marinate for at least 15 minutes.

In a large skillet over medium-high heat, melt 2 tablespoons of butter until sizzling, then add the marinated chicken thighs. Sear for 6-8 minutes until golden brown, then remove and set aside.

In the same skillet, add another tablespoon of butter and lower the heat to medium. Add finely chopped onions and sauté until soft and golden for about 4-5 minutes.

Add grated ginger and minced garlic to the skillet, cooking for an additional 1-2 minutes.

Sprinkle in the garam masala, turmeric, and extra chili powder, toasting the spices for about 1 minute.

Pour in the tomato puree and gently simmer for 5 minutes. Gradually stir in the heavy cream until the sauce is rich and creamy.

Return the seared chicken to the skillet, letting it simmer in the sauce for 5-10 minutes.

In a small separate pan, melt a tablespoon of butter over medium heat. Add minced garlic and sauté until golden brown.

Sprinkle freshly chopped cilantro or parsley over the chicken before serving, along with warm naan or fluffy basmati rice.