In a large bowl, whisk together Greek yogurt, garam masala, smoked paprika, ground cumin, minced garlic, minced ginger, and a pinch of salt until well-combined. Add the boneless chicken thighs and let it marinate for at least 1 hour.

Heat a heavy-bottomed skillet over medium-high heat and add oil. Once shimmering, add the marinated chicken pieces and sear for 4-5 minutes on each side until golden brown. Remove and set aside.

In the same skillet, add more oil if necessary, reduce heat to medium, and sauté diced onions for 5-7 minutes until caramelized. Add remaining garlic, ginger, ground cumin, and smoked paprika, cooking for 1-2 minutes.

Stir in the tomato puree and simmer the mixture for 5-10 minutes, allowing it to thicken and deepen in flavor.

Once thickened, transfer to a blender or use an immersion blender to puree until smooth. Return to the skillet and mix in the heavy cream.

Add the seared chicken back into the sauce and simmer on low heat for about 15 minutes.

Sprinkle freshly chopped cilantro before serving and enjoy with basmati rice or naan.