Mix yogurt, ginger-garlic paste, turmeric, chili powder, cumin, coriander, garam masala, and salt. Add chicken and coat well. Rest for 30 minutes. Heat oil in a pan and cook marinated chicken until lightly charred. Remove and set aside. In the same pan, melt butter, add tomato puree, and cook until thick. Add cream and simmer gently. Add cooked chicken and simmer for 10 minutes. Garnish with cilantro and serve hot.