Mince garlic and dice onion. Set aside.
Cut chicken thigh into smaller pieces.
Melt 1 tbsp butter in a skillet over medium heat, and brown chicken pieces. Give a generous sprinkle of salt over the chicken while browning. Do note that they do not need to be fully cooked through at this stage. Once browned, remove from skillet and set aside.
Melt another 1 tbsp butter in the same skillet, add onion and cook over low heat until soft, about 5-6 minutes.
Add garlic, garam masala, ginger, chilli and cumin. Stir to combine with onion.
Add tomato sauce. Stir to combine then bring mixture to a simmer. Cook for 5 minutes, then add cooking cream and yogurt.
Bring the mixture back to a simmer, add browned chicken, and let simmer on low heat for 15-20 minutes.
Season to taste with salt and pepper.
Serve with basmati rice or naan. Enjoy!