Fry chicken in oil and once color changes, add salt and ginger garlic paste.
Add spices and fry for 3-4 minutes to completely coat the chicken, then add yogurt and mix for another two minutes.
Puree the tomatoes and pour into the pan. Let the tomatoes come to a boil, then cook covered on medium heat for 15 minutes.
After 15 minutes, remove the lid, and on high heat, "bhoon" the masala by continuing to stir it until the water completely evaporates and the oil separates.
Turn the flame to medium low and add the heavy cream along with black pepper and a few green chili slit lengthwise for some more heat. Cover the pan again and low heat, let the makhni simmer for 2 to 3 minutes,
Finally finsih off with butter and fenugreek leaves "kasuri methi" for fragrance and enjoy with naan.