1. Combine chicken pieces, yogurt, 1 teaspoon smoked paprika, 1 teaspoon garam masala, half the garlic, half the ginger, and ¼ teaspoon salt in a bowl. Marinate at least 30 minutes or up to overnight.

2. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and sear until golden and just cooked through. Remove to a plate.

3. Add remaining 1 tablespoon butter to the skillet. Sauté onions until soft and golden, about 4-5 minutes.

4. Stir in remaining garlic and ginger, then add remaining smoked paprika, chipotle powder, garam masala, cumin, coriander, salt, and pepper. Cook for 1 minute until fragrant.

5. Pour in tomato sauce and simmer for 5 minutes, scraping up any browned bits.

6. Return chicken to skillet. Stir well, then pour in heavy cream. Simmer for another 5 minutes until sauce is thick and creamy.

7. Taste and adjust seasoning as needed. Garnish with chopped cilantro and serve hot with rice or naan.